Cal Smart Tex-Mex Pork Chorizo Bowls
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Cal Smart Tex-Mex Pork Chorizo Bowls

Cal Smart Tex-Mex Pork Chorizo Bowls

with Mexican Street Corn Slaw

Lightly charred corn adds a lovely smoky quality to Mexican-inspired slaw on top of a wild rice medley. It's finished with Tex-Mex chorizo and a cooling crema for a flavour-packed meal.

Calorie Smart

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

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Chorizo Sausage, uncased

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

1 tbsp

Mexican Seasoning

113 g

Corn Kernels

56 g

Red Cabbage, shredded

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit(s)

Green Onion

¼ cup

Feta Cheese, crumbled

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

½ cup

Wild Rice Medley

Not included in your delivery

3.5 tsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories740 kcal
Fat41 g
Saturated Fat14 g
Carbohydrate64 g
Sugar8 g
Dietary Fiber4 g
Protein31 g
Cholesterol100 mg
Sodium1990 mg
Trans Fat0.3 g
Potassium1000 mg
Calcium175 mg
Iron3.25 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.


Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Paper Towel
Small Bowl


Cook wild rice

Before starting, wash and dry all produce. Stir together wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 20-22 min. Remove from heat. Set aside, still covered.

Prep and make slaw

Meanwhile, thinly slice green onion.Add 2 tsp (4 tsp) vinegar and 2 tsp (4 tsp) oil to a medium bowl. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.) Season with salt and pepper, then whisk until combined.Add cabbage, then toss to combine.

Char corn

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat corn dry with paper towels.When hot, add corn to the dry pan. Cook, stirring occasionally, until dark brown in spots, 5 min.Add half the Mexican Seasoning. Cook, stirring often, until fragrant, 15 sec.Transfer corn to the medium bowl with slaw, then toss to combine.Carefully wipe the pan clean.

Cook chorizo

Return the same pan to medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**Add Tex-Mex paste, remaining Mexican Seasoning and 2 tbsp (4 tbsp) water. Cook, stirring often, until fragrant and no longer watery, 30 sec-1 min. Season with pepper, to taste.

Make crema

Add sour cream, remaining vinegar and 1 tsp (2 tsp) water to a small bowl.Season with salt and pepper, then stir to combine.

Finish and serve

Add half the green onions to the pot with wild rice, then fluff with a fork.Divide wild rice between bowls. Top with slaw and chorizo.Sprinkle feta and remaining green onions over top.Dollop crema over bowls.