Meal Kit
Pulled Pork Tacos Verde
with hatch chili crema and poblanos
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Jimmy Cababa
In Your Box (serves 2)
- 10 oz. Pulled Pork
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6 Small Flour Tortillas
- 1 Poblano Pepper
- 3 oz. Corn Kernels
- 1 Shallot
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1 oz. Sour Cream
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1 oz. Shredded Chihuahua Cheese
- 1 oz. Chopped Green Hatch Chiles
- ½ oz. Baby Arugula
- 1 tsp. Chile and Cumin Rub
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) WPeM7mPk
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Calories840
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Carbohydrates64g
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Net Carbs59g
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Fat44g
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Protein43g
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Sodium1550mg
Recipe Steps
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
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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 1/4 tsp salt. Break up meat with a spoon. Cook and toss until pork is heated through. Add 1/2 cup of water and bring to a simmer. Remove from heat and stir in cheese.
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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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