Express
Pork and Poblano Chili
with chipotle crema and green onions
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Laura Alpern
Aw yeah it's chili time. The weather is cool, the footballs are out, and our spoons are ready. Pork, black beans, tomatoes, and corn, with a cooling crema and green onions on top… sweater on, spoon up, can't wait to eat.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 4 oz. Black Beans
- 4 oz. Crushed Tomatoes
- 1 Poblano Pepper
- 3 oz. Fire Roasted Corn Kernels
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2 oz. Chipotle Crema
- 2 Green Onions
- 1½ Tbsp. Tomato Puree
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2 tsp. Chicken Demi-Glace Concentrate
- 1 Tbsp. 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)
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Calories580
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Carbohydrates35g
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Net Carbs27g
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Fat34g
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Protein35g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large 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
Customize It Instructions
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If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary.
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If using ground beef, follow same instructions as ground pork in Steps 1 and 3, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, follow same instructions as ground pork in Steps 1 and 3, breaking up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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1 Start the Pork
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add pork, chile and cumin rub, and a pinch of salt to hot pot. Break up meat until beginning to brown, 3-4 minutes.While pork cooks, continue recipe. -
2 Prepare the Ingredients
Trim and thinly slice green onions, keeping green and white portions separate.
Stem poblano, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
3 Start the Chili
Add poblano (use less if spice-averse) to hot pot and stir occasionally until slightly softened and pork reaches a minimum internal temperature of 160 degrees, 3-4 minutes.
Add tomato puree and cook, 30 seconds.Stir in demi-glace and 1 cup water until combined. -
4 Finish Chili and Finish Dish
Add black beans and their liquid, crushed tomatoes, corn, white portions of green onions, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pot. Bring to a simmer.
Once simmering, stir occasionally until combined and slightly thickened, 4-5 minutes.Remove from burner.Plate dish as pictured on front of card, topping chili with green portions of green onions and chipotle crema. Bon appétit!
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