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.
You Will Need
Before You Cook
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.
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.
Make the Chile
Stir cornstarch mixture again to recombine.
Add pork, 1 cup water, chicken base, corn, tomatillo salsa, and cornstarch mixture 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.
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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