Meal Kit
Sweet Heat Pork Sandwich
with BBQ sauce and elote corn slaw
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat, Soy
- Fiber-Rich
- Protein-Packed
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 2 Brioche Buns
- 1 Poblano Pepper
- 3 oz. Shredded Red Cabbage
- 3 oz. Frozen Corn
- 1½ fl. oz. Chipotle BBQ Sauce
- 1 oz. Shredded Mozzarella
- 1 oz. Chipotle Crema
- 2 Green Onions
- ½ oz. Grated Cotija
- 0.32 oz. Ketchup
- 1 tsp. Fiesta 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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Calories780
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Carbohydrates69g
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Net Carbs64g
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Fat31g
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Protein54g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
- 1 Microwave
- 1 Plate
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 steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare Ingredients and Make Sauce
Trim and thinly slice green onions.
Halve poblano pepper lengthwise, seed, and slice into 1/4” strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.In a mixing bowl, combine BBQ sauce (to taste), ketchup, and 1/4 cup water. Set aside.Pat pork dry. Coarsely chop, then separate pieces. -
2 Cook the Pork Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add pork, fiesta seasoning, a pinch of salt, and poblanos (use less if spice-averse) to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes. -
3 Add the Sauce
Add half the sauce (to taste; reserve remaining for sandwich assembly) to hot pan. Stir often until combined and pork mixture is coated, 1-2 minutes.
Remove from burner. Rest, 3 minutes. -
4 Toast Buns and Melt Cheese
Place buns, cut-side up, on prepared baking sheet.
Toast in hot oven until slightly browned, 3-4 minutes.Carefully remove from oven and transfer top buns to a plate. Evenly top bottom buns with pork mixture (to taste), then shredded cheese. Sheet will be hot! Use a utensil/caution.Bake in hot oven until cheese is melted, 1-2 minutes.Carefully remove from oven.While cheese melts, continue recipe. -
5 Make Corn Slaw and Finish Dish
Place corn in a microwave-safe bowl.
Microwave uncovered until heated through, 45-60 seconds.Carefully remove from microwave. Stir in cabbage, green onions, crema, cotija, and a pinch of salt until combined.Plate dish as pictured on front of card, topping pork mixture (to taste) with remaining sauce (to taste), then top bun. Bon appétit!
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