Express
Salsa Verde Sliced Pork
with fiesta rice
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Sliced Pork
- 16 oz. Cooked White Rice
- 8 oz. Fire Roasted Salsa Verde
- 5 oz. Corn Kernels
- 4 oz. Black Beans
- 1 Poblano Pepper
- 1 oz. Tortilla Strips
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½ oz. Grated Cotija Cheese
- 2 tsp. Chile and Cumin Rub
- 1 Tbsp. Taco 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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Calories590
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Carbohydrates48g
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Net Carbs43g
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Fat26g
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Protein45g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
- 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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Cook the Poblanos
Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add poblanos (to taste) to hot pan. Stir occasionally until tender, 6-8 minutes.While poblanos cook, continue recipe. Kids not a fan of extra heat? Feel free to skip/reduce the poblanos. -
2 Add the Pork
Pat pork dry. Coarsely chop, then separate pieces.
Add pork and taco seasoning to hot pan with poblanos. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Remove from burner.While pork mixture cooks, continue recipe. -
3 Cook the Corn and Beans
Drain and rinse beans in a colander/strainer.
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add corn, beans, 1/4 tsp. salt, and chile and cumin rub to hot pan. Stir occasionally until heated though, 2-3 minutes. -
4 Add Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Add 2 tsp. olive oil, rice, 1/4 cup water, and 1/2 tsp. salt to hot pan with corn and beans. Stir occasionally until rice is heated through, 3-5 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with pork mixture, salsa (to taste), cheese, and tortilla strips. Kids not a fan of extra heat? Feel free to skip/reduce the salsa. Bon appétit!
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