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Ready in 25 minutes

Mexican-Spiced Pork, Poblano & Butternut Squash Chili

over Lime-Zested Rice with Radish & Cotija Salad

Cooking time

25 minutes

Servings

2/4

Calories

750 /serving

Is winter weather waving at you from the other side of the window? Time to conjure up hot bowls of chili to sustain yourself against the oncoming cold. Dip your fork deep into a meaty stew, generously spiced with our Latin Accent seasonings (ancho chilies know what to do and when to do it). Ground pork, chopped poblano pepper and chunks of butternut squash make for a full house. Contrast it with rice flecked with lime zest and a crispy salad of radishes and Cotija cheese.

We will send you:

  • 250g Ground pork
  • 100g Radishes (or French radishes)
  • 300g Diced butternut squash
  • 1 Lime
  • 1 Poblano pepper (or green pepper)
  • 160g White rice
  • 100ml Tomato sauce
  • 30g Cotija cheese (contains lipase)
  • 15g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Milk, Sesame

You will need:

Medium pot
Large pan
Zester
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
8 g
Sodium
1610 mg
Total Carb
96 g
Sugars
14 g
Protein
36 g
Fibre
8 g
Preparation
a picture
Cook the rice
Zest the lime. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the lime zest. Fluff the rice.
a picture
Mise en place
Meanwhile, juice the lime. Core and medium-dice the poblano. Cut the radishes into matchsticks (or thinly slice).
a picture
Start the chili
In a large pan, heat a generous drizzle of oil on medium-high. Sauté the poblano and squash, 2 to 4 min., until beginning to soften; season with ⅓ of the spices and S&P. Add the pork*; season with ½ the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
a picture
Finish the chili
To the pan of vegetables and pork, add the tomato sauce, ⅔ cup water (double for 4 portions) and the remaining spices; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, scraping up any browned bits from the bottom of the pan, 3 to 5 min., until thickened. Add ½ the lime juice; stir well.
a picture
Make the radish salad
Meanwhile, in a medium bowl, combine the radishes, cheese, remaining lime juice and zest, a drizzle of oil and S&P.
a picture
Plate your dish
Divide the rice between your bowls. Top with the chili and radish salad. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.