Pulled Pork Tacos Verde

with hatch chili crema and poblanos

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 tsp. Chile and Cumin Rub
  • ½ oz. Baby Arugula
  • 1 oz. Chopped Green Hatch Chiles
  • Info
    1 oz. Shredded Chihuahua Cheese
  • 1 Shallot
  • 1 Poblano Pepper
  • Info
    1 oz. Sour Cream
  • 3 oz. Corn Kernels
  • Info
    6 Small Flour Tortillas
  • 10 oz. Pulled Pork

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.

  • Nutrition (per serving)

  • Calories
    853
  • Carbohydrates
    64g
  • Fat
    46g
  • Protein
    43g
  • Sodium
    1551mg

Recipe Steps

  • 1

    Prep

    Slice shallot thin Chop poblanos medium dice

  • 2

    Cook Pork Mixture

    In a large nonstick pan over medium high heat, add 1 tsp olive oil. Add poblanos, shallot and corn. Cook 3-4 minutes or until poblanos are softened. Add pork, rub, and ¼ tsp salt. Break up meat with a spoon. Cook and toss until pork is heated through. Add ½ cup of water and bring to a simmer. Remove from heat and stir in cheese.

  • 3

    Make Sauce and Heat Tortillas

    In a bowl combine sour cream and hatch chilis.

    Wrap tortillas in a damp paper towel and microwave, 30 seconds.

  • 4

    Finish The Dish

    FTK

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