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20 minutes

Pork & Bean Chili Verde

with Crema & Quick Side Slaw

Cooking time

20 minutes




790 /serving

Few meals are as satisfying and comforting as a big bowl of chili. Tonight’s version, made with hearty white kidney beans, succulent ground pork and layered aromatics like piquant poblano pepper and bright, fresh tomatillos, stays true to its Mexican roots. You’ll dress it with a good squeeze of citrus, a dollop of crema and some pepitas that double as a crunchy touch in your quick 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 (or lemon)
  • 1 Poblano pepper
  • 225g Tomatillos (or green tomatoes)
  • 60ml Vegetable demi-glace
  • 540ml White kidney beans (canned)
  • 25g Pepitas (pumpkin seeds)
  • 60ml Crema
  • 15g Marvellous Mexico 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

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. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground pork*; season with ½ the spice blend and S&P. Cook, breaking up the meat 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 white kidney beans. Remove the husks from the tomatillos; small-dice the tomatillos. Core and quarter the poblano pepper lengthwise; medium-dice (thoroughly wash your hands and cutting board after this step to get rid of the spicy pepper oils).
a picture
Cook the chili verde
To the pot of pork, add the poblano pepper 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 white kidney beans, demi-glace and 1 cup water (double for 4 portions); season with S&P. Cook, scraping up any 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, until golden brown (be careful, the pepitas may pop as they toast). Transfer to a bowl lined with paper towel; immediately season with the remaining spice blend and S&P.
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Make the slaw & serve
Quarter the lime. 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 a dollop of crema and the remaining toasted pepitas. Serve the remaining crema, any remaining lime wedges and the slaw on the side. Bon appétit!

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