Santa Fe Pork and Potato Stew

with cheddar-jack cheese and corn

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

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

Soups this hearty and delicious don't grow on trees. And it's a good thing they don't! Those branches aren't stable enough. Surely the bowl, like the baby in the cradle rock-a-bye-ing, will fall. Then it's in a thousand pieces, and the soup will get absorbed into the dirt. No one wants that. What were talking about, again? Ah yes, this soup. It's hearty and delicious. Tip: To keep corn kernels from making a mess, hold the ear of corn vertically in a bowl. Cut downward, rotating corn as you go, so kernels end up in the bowl instead of scattered on your counter.

In Your Box (serves 2)

  • 1 Ear of Corn
  • 1 tsp. Onion Salt
  • 2 Tbsp. Cornstarch
  • Info
    2 tsp. Chicken Demi-Glace
  • 2 Green Onions
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    1 oz. Sour Cream
  • 12 oz. Fingerling Potatoes
  • 2 tsp. Chipotle Seasoning
  • 12 oz. Ground 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
    764
  • Carbohydrates
    45g
  • Fat
    44g
  • Protein
    45g
  • Sodium
    1697mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Pot

Before You Cook

  • 1

    Prepare the Ingredients

    Halve potatoes lengthwise and cut into ½" pieces. Trim and thinly slice green onions, keeping white and green portions separate. Peel husk off corn and carefully remove kernels from cob.

  • 2

    Cook the Pork

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add ground pork to hot pot and cook undisturbed until starting to brown, 3-4 minutes. Stir in seasoning blend, onion salt, and a pinch of salt. Stir occasionally, breaking up into small pieces, until no pink remains, 2-3 minutes. Transfer to a plate. Reserve pot; no need to wipe clean.

  • 3

    Start the Stew

    Return pot used to cook pork to medium-high heat and add 1 tsp. olive oil. Add corn and white portions of green onions to hot pot. Stir occasionally until softened, 1-2 minutes. Add potatoes, pork, 1 ¾ cups water, demi-glace, and a pinch of pepper. Bring to a simmer. Once simmering, reduce heat to medium. Cover, and stir occasionally until potatoes are tender, 12-14 minutes.

  • 4

    Finish the Stew

    In a mixing bowl, combine cornstarch and 2 Tbsp. water. Add cornstarch-water mixture to pot. Stir until stew thickens slightly, 1-2 minutes. Remove from burner and stir in sour cream and a pinch of salt until completely combined.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing stew with cheese and green portions of green onions. Bon appétit!

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