Meal Kit
Fiesta Pork Chili
with jalapeño-cheddar cornbread dipper
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Laura Alpern
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. Ground Pork
- 8 fl. oz. Tomato Sauce
- 8 oz. Black Beans
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4 oz. Corn Muffin Mix
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2 oz. Shredded Cheddar Cheese
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2 oz. Light Sour Cream
- 1 Jalapeno Pepper
- 2 Green Onions
- 2 tsp. Chile and Cumin Rub
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) pOJrvpOy
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Calories700
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Carbohydrates61g
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Net Carbs54g
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Fat39g
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Protein42g
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Sodium1990mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Mixing Bowl
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 ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. -
2 Start the Chili
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add ground pork and half the jalapeños (use less if spice-averse; reserve remaining for cornbread) to hot pot. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes. -
3 Finish the Chili
Add white portions of green onions, chile and cumin rub, tomato sauce, beans (no need to drain), a pinch of salt, and 3/4 cup water to hot pot.
Stir to combine and bring to a simmer.Once simmering, stir occasionally until slightly thickened, 5-8 minutes.Remove from burner.While chili cooks, continue recipe. -
4 Make the Cornbread Batter
In a mixing bowl, add corn muffin mix, 1/4 cup water, remaining jalapeños (to taste), half the cheese (reserve remaining for garnish), and a pinch of salt and pepper.
Stir until combined and mixture reaches the consistency of pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Bake Cornbread and Finish Dish
Evenly dollop 4 scoops of cornbread batter onto prepared baking sheet.
Bake in hot oven until edges are golden-brown and tops are firm, 9-11 minutes.Carefully remove from oven.Plate dish as pictured on front of card, topping chili with remaining cheese. Garnish with green portions of green onions, sour cream, and cornbread dipper. Bon appétit!
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