2-Serving
One Pot
Pork Pozole Rojo Soup
with radish and cotija
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
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In Your Box (serves 2)
- 10 oz. Ground Pork
- 8 oz. Black Beans
- 4 fl. oz. Enchilada Sauce
- 3 oz. Radish
- 3 oz. Frozen Corn
- 1 Lime
- 1 oz. Tortilla Strips
- 2 Green Onions
- ½ oz. Grated Cotija
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Fiesta Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories660
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Carbohydrates50g
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Net Carbs41g
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Fat36g
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Protein38g
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Sodium1780mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim and slice radish into thin rounds.
Halve lime. Cut one half into wedges and juice the other half.Trim and thinly slice green onions, keeping white and green portions separate. -
2 Start the Pozole
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add ground pork, fiesta seasoning, 1/4 tsp. salt, and white portions of green onions to hot pot. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.While pozole starts, continue recipe. -
3 Prepare the Beans
Drain and rinse beans in a colander/strainer.
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4 Finish Pozole and Finish Dish
Add enchilada sauce (to taste), 2 cups water, chicken base, corn, beans, and a pinch of salt and pepper to hot pot. Stir to combine and bring to a simmer.
Once simmering, cook undisturbed, 5 minutes.Remove from burner and stir in 1 tsp. lime juice (to taste).Plate dish as pictured on front of card, topping pozole with green portions of green onions, radish, cheese, and tortilla strips. Squeeze lime wedges over to taste. Bon appétit!
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