Mexican-Inspired Pork Chili Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mexican-Inspired Pork Chili Bowl

Mexican-Inspired Pork Chili Bowl

with Cheesy Taquitos

Leave the crockpot in the cabinet! These pork chilli bowls are quick, filling and full of flavour. Top them with fresh lime crema and use the cheesy taquitos as delicious dippers!


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

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Ground Pork

398 mL

Kidney Beans

2 tbsp

Mexican Seasoning

370 mL

Crushed Tomatoes with Garlic and Onion

56 g

Hot Pepper

1 tbsp

Garlic Puree

113 g

Onion, chopped

6 unit

Flour Tortillas

(Contains Gluten)

1 cup

Monterey Jack Cheese, shredded

(Contains Milk)

2 unit

Green Onion

2 tbsp

Tomato Sauce Base

1 unit


6 tbsp

Sour Cream

(Contains Milk)

1.5 tsp

Hot Sauce

Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories1190 kcal
Fat65 g
Saturated Fat28 g
Carbohydrate96 g
Sugar22 g
Dietary Fiber18 g
Protein60 g
Cholesterol140 mg
Sodium2790 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.


Small Bowl
Measuring Spoons
Large Pot
Measuring Cups
Baking Sheet
Parchment Paper
Silicone Brush


Prep and make crema

Before starting, preheat the oven to 450°F.Wash and dry all produce. Drain and rinse beans. Thinly slice green onions. Zest, then juice half the lime. Cut remaining lime into wedges. Add sour cream, lime zest, 1/4 tsp sugar and 1 tbsp lime juice (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Start chili

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

Cook aromatics

Add garlic puree, Mexican Seasoning and tomato sauce base to the pot. Cook, stirring often, until fragrant, 1 min.

Simmer chili

Add beans, crushed tomatoes and 1 cup water (dbl for 4 ppl). Bring to a boil over high heat, then reduce heat to medium-low. Simmer, stirring occasionally, until chilli thickens lsightly, 3-4 min. Season with salt and pepper.

Assemble cheese taquitos

While chili simmers, arrange tortillas on a clean surface. Sprinkle cheese and green onions over each tortilla. Roll tortillas tightly around filling, then arrange them on a parchment-lined baking sheet, seam-side down. Brush tops of taquitos with 1 tbsp oil (dbl for 4 ppl). Bake in the middle of the oven until golden-brown and crisp, 6-8 min.

Finish and serve

Divide chili between bowls. then top with crema. Squeeze over a lime wedge and drizzle hot sauce over top, if desired. Serve cheese taquitos on the side.