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Carb wise ground pork tomatillo sopa verde - Extra large standard

Carb-Wise: Ground Pork & Tomatillo Sopa Verde

with Lime-Spritzed Radish, Jalapeño & Cilantro Slaw

350 cals

30 mins

Description

This heartening soup is just what the new year ordered: it’s low on carbs and high on flavour. And it’s equal parts hearty and refreshing, thanks to generous amounts of ground pork and juicy tomatillos. Carry the Mexican theme through with a gorgeous slaw of shredded cabbage and radishes amped up with lime and cilantro. What gives this dish a feisty attitude is freshly sliced jalapeño pepper that puts the piquancy on point.

Contains:

Sesame

Ingredients

for 2 servings

(Double for 4 portions)

  • 250g Ground pork

  • 100g Radishes (or French radishes)

  • 225g Tomatillos

  • 150g Shredded red cabbage

  • 1 Bunch of cilantro

  • 2 Garlic cloves

  • 1 Lime

  • 1 Jalapeño pepper

  • 60ml Vegetable demi-glace

  • 6g America Latina 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

18g

Saturated Fat

5g

Sodium

450mg

Total carbs

24g

Sugar

10g

Protein

27g

Fibres

6g

Recipe Instructions

Carb-Wise: Ground Pork & Tomatillo Sopa Verde - Step #1 Mise en place
Step 1: Mise en place
Remove the husks from the tomatillos; small-dice. Quarter the lime. Roughly chop the cilantro leaves and stems, keeping them separate. Mince the garlic. Thinly slice the jalapeño into rounds, discarding the stem, ribs and seeds.
Carb-Wise: Ground Pork & Tomatillo Sopa Verde - Step #2 Cook the pork
Step 2: Cook the pork
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic and cilantro stems. Sauté, 30 sec. to 1 min., until fragrant. 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.
Carb-Wise: Ground Pork & Tomatillo Sopa Verde - Step #3 Make the sopa
Step 3: Make the sopa
To the pan of pork, add the tomatillos and remaining spices. Cook, stirring frequently, 2 to 3 min., until beginning to soften. Add the demi-glace, 1 ½ cups water (double for 4 portions) and S&P. Cook, scraping up any browned bits, 8 to 10 min., until slightly thickened.
Carb-Wise: Ground Pork & Tomatillo Sopa Verde - Step #4 Make the slaw
Step 4: Make the slaw
Meanwhile, halve the radishes; thinly slice. In a medium bowl, combine the cabbage, radishes, jalapeño (add ½ for medium spicy), juice of up to ½ the lime wedges, ½ the cilantro leaves, a drizzle of oil and S&P.
Carb-Wise: Ground Pork & Tomatillo Sopa Verde - Step #5 Finish & serve
Step 5: Finish & serve
To the pan of sopa, add the juice from the remaining lime wedges; stir well. Divide the sopa between your bowls. Top with the slaw. Garnish with the remaining cilantro leaves. Bon appétit!