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.
Ingredients
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
Lime
6 tbsp
Sour Cream
(Contains Milk)
1.5 tsp
Hot Sauce
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
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.
Add garlic puree, Mexican Seasoning and tomato sauce base to the pot. Cook, stirring often, until fragrant, 1 min.
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.
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.
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.
