Shredded Pulled Pork Chile Verde Bowl with Queso Fresco
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
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.
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, 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.
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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