15 Minute Meal Kit

Shredded Pulled Pork Chile Verde Bowl with Queso Fresco

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

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 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

The heat and light of chile verde is the perfect vehicle for tender pulled pork. And with sour cream and queso on top? You'll be remaking this one for yourself, we promise.

In Your Box (serves 2)

  • 8 oz. Fully Cooked Pulled Pork
  • Info
    1 oz. Queso Fresco
  • 1½ tsp. Cornstarch
  • ¼ oz. Cilantro
  • 1 Green Bell Pepper
  • 2 oz. Sliced Red Onion
  • 5 oz. Corn Kernels
  • Info
    2 oz. Sour Cream
  • 2 tsp. Chicken Broth Concentrate
  • 2 fl. oz. Tomatillo Salsa

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

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
  1. 1

    Prepare the Ingredients

    Mince the cilantro (no need to stem). Stem, seed, remove ribs, and cut bell pepper into ½" dice. In a mixing bowl, stir cornstarch and 1½ tsp. water until cornstarch is dissolved.

  2. 2

    Cook the Vegetables

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add pepper, onions, cilantro (reserve a pinch for garnish), and ¼ tsp. salt to hot pot. Stir occasionally until onions are tender, 3-4 minutes.

  3. 3

    Make the Chile

    Stir cornstarch mixture again to recombine. Add pork, 1 cup water, chicken base, corn, tomatillo salsa, cornstarch mixture, and a pinch of salt to pot. Bring to a simmer. Once simmering, stir occasionally until pork is warmed through and liquid thickens slightly, 3-5 minutes. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with sour cream, queso fresco, and remaining cilantro. Bon appétit!

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