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Pork & Bean Chili Verde

with Crema & Quick Side Slaw

Cooking time

25 minutes




790 /serving

Few things are quite as warming and comforting to come home to on a chilly night than a big bowl of chilli. Tonight’s version, made with hearty white kidney beans, succulent ground pork and layered aromatics like fiery poblano peppers and bright, fresh tomatillos, stays true to its Mexican roots. You’ll dress it with a good squeeze of lime, a dollop of crema and pepitas—a.k.a. pumpkin seeds—that double as a crunchy touch in your quick red cabbage slaw, too.

We will send you:

  • 340g Ground pork (High-protein serving)
  • 100g Shredded red cabbage
  • 50g Diced onions
  • 15ml Minced garlic
  • 1 Lime
  • 1 Poblano pepper
  • 225g Tomatillos
  • 60g Vegetable demi-glace
  • 540ml White kidney beans (canned)
  • 25g Pepitas (pumpkin seeds)
  • 60ml Mexican crema
  • 15g Mexican spice blend (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Milk, Sesame Seeds, Sulphites

You will need:

Small pan
Medium pot
Salt & pepper
Total Fat
45 g
Saturated Fat
12 g
1840 mg
Total Carbs
54 g
15 g
51 g
14 g
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Cook the pork
In a medium pot, heat a generous drizzle of oil on medium-high. Add the onions and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground pork* and season with ½ the spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through.
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Mise en place
While the pork cooks, drain and rinse the beans. Remove the husks from the tomatillo; small dice the tomatillo. Core and quarter the poblano lengthwise; medium dice (thoroughly wash your hands and cutting board after this step to get rid of the spicy pepper oils).
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Start the chili verde
To the pot of pork, add the poblanos and tomatillos; season with all but a pinch of the remaining spice blend and S&P. Cook, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the beans, demi-glace and 1 cup water (double for 4 portions); season with S&P. Cook, scraping the browned bits (or fond) from the bottom of the pot, 8 to 10 minutes (12 to 14 minutes for 4 portions), until thickened.
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Toast the pepitas
While the chili verde cooks, in a small pan, heat a drizzle of oil on medium-high. Add the pepitas and toast, stirring frequently, 2 to 3 minutes or until golden brown (be careful, the pepitas may pop as they toast). Transfer to a plate lined with paper towel and immediately season with the remaining pinch of spice blend and S&P.
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Make the slaw & serve
Cut the lime into wedges. In a large bowl, combine the cabbage, ½ the toasted pepitas, juice from up to ½ the lime wedges (to taste) and a drizzle of oil; season with S&P to taste. To the pot of chili verde, add as much juice from the remaining lime wedges as you’d like; stir to combine thoroughly. Divide the finished chili verde between your bowls. Top with the crema and remaining pepitas. Serve the slaw on the side. Bon appétit!

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