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Ground pork bean chili verde - Extra large standard

Ground Pork & Bean Chili Verde

with Lime-Dressed Slaw, Sour Cream & Pepitas

750 cals

20 mins

Description

There’s something so satisfying and comforting about a big bowl of chili. Our chili verde, made with succulent ground pork and hearty white kidney beans, pays homage to its Mexican roots by layering in the green goodness of poblano pepper and fresh tomatillos. You’ll dress it with a dollop of sour cream and some toasted pepitas that double as a crackling touch in your quick cabbage slaw.

Contains:

Milk, Sesame

Ingredients

for 2 servings

(Double for 4 portions)

  • 340g Ground pork (high-protein serving)

  • 150g Shredded red cabbage

  • 225g Tomatillos

  • 1 Lime

  • 1 Poblano pepper (or green pepper)

  • 60ml Vegetable demi-glace

  • 540ml White kidney beans (canned)

  • 25g Pepitas (pumpkin seeds)

  • 43ml Sour cream

  • 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)

Nutrition

Total fat

41g

Saturated Fat

11g

Sodium

1800mg

Total carbs

52g

Sugar

15g

Protein

50g

Fibres

14g

Recipe Instructions

Ground Pork & Bean Chili Verde - Step #1 Cook the pork
Step 1: Cook the pork
In a medium pot, heat a generous drizzle of oil on medium-high. Add the pork*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Ground Pork & Bean Chili Verde - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, drain and rinse the kidney beans. Remove the husks from the tomatillos; small-dice. Core and medium-dice the poblano.
Ground Pork & Bean Chili Verde - Step #3 Make the chili verde
Step 3: Make the chili verde
To the pot of pork, add the poblano, tomatillos, all but a pinch of the remaining spices and S&P. Sauté, 2 to 3 min., until beginning to soften. Add the kidney beans, demi-glace, 1 cup water (double for 4 portions) and S&P. Cook, scraping up any browned bits from the bottom of the pot, 8 to 10 min. (12 to 14 min. for 4 portions), until thickened.
Ground Pork & Bean Chili Verde - Step #4 Toast the pepitas
Step 4: Toast the pepitas
Meanwhile, in a small pan, heat a drizzle of oil on medium-high. Toast the pepitas, stirring frequently, 2 to 3 min., until golden brown (be careful, the pepitas may pop as they toast). Transfer to a paper towel-lined plate; season with the remaining spices and S&P.
Ground Pork & Bean Chili Verde - Step #5 Make the slaw & serve
Step 5: Make the slaw & serve
Quarter the lime. In a large bowl, combine the cabbage, ½ the pepitas, the juice of up to ½ the lime wedges, a drizzle of oil and S&P. To the pot of chili verde, add the juice from the remaining lime wedges; stir well. Divide the chili verde between your bowls. Top with the sour cream and remaining pepitas. Serve the slaw on the side. Bon appétit!