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Pork and Poblano Bowls

Pork and Poblano Bowls

with Black Beans and Rice

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This hearty bowl will transport you to a west-coast taqueria! We've packed everything we can into this one: pork, black beans, poblanos and savoury rice! And it doesn't stop there. We're topping this number of with lime crema, salsa and feta!

Tags:SpicyQuickEasy Clean-up

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

¾ cup

Basmati Rice

2 tbsp

Mexican Seasoning

370 mL

Black Beans

56 g

Poblano Pepper, chopped

1 unit


1 unit


½ cup

Tomato Salsa

3 tbsp

Sour Cream


¼ cup

Feta Cheese, crumbled


1 tsp

Garlic Salt

Not included in your delivery

1 tbsp


¼ tsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories850 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate93 g
Sugar9 g
Dietary Fiber13 g
Protein40 g
Cholesterol83 mg
Sodium2070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium,1 1/2 tbsp spicy and 2 tbsp extra-spicy! Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, half the garlic salt and half the Mexican Seasoning. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, drain and rinse beans. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Core, then finely chop 1 tbsp jalapeños, removing seeds for less heat. (NOTE: Reference heat guide.) (TIP: We suggest using gloves when prepping jalapeños!)


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Season with salt and pepper. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**


Add remaining Mexican Seasoning and remaining garlic salt to the pan with pork. Cook, stirring often, until fragrant, 30 sec. Add beans, poblanos, 1/3 cup water (dbl for 4 ppl) and jalapeños. Cook, stirring often, until poblanos are tender, 4-5 min. Season with salt and pepper, to taste.


Meanwhile, add sour cream, half the lime zest, 1/2 tsp lime juice and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.


Fluff rice with a fork, then stir in remaining lime zest. Divide rice between bowls. Top with pork and veggies, then dollop salsa and lime crema over top. Sprinkle with feta. Squeeze a lime wedge over top, if desired.