Pork and Poblano Bowls
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Pork and Poblano Bowls

Pork and Poblano Bowls

with Black Beans and Rice

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 off with lime crema, salsa and feta!


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

Ground Pork

¾ cup

Basmati Rice

370 mL

Black Beans

160 g

Hot Pepper

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

56 g

Onion, chopped

1 unit(s)


½ cup

Tomato Salsa

3 tbsp

Sour Cream

(Contains Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp


¼ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories870 kcal
Fat36 g
Saturated Fat13 g
Carbohydrate95 g
Sugar11 g
Dietary Fiber13 g
Protein41 g
Cholesterol85 mg
Sodium2010 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
Large Non-Stick Pan
Small Bowl


Cook rice

Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then rice, half the garlic salt and 1 tsp (2 tsp) Tex-Mex Paste. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water 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 cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)

Cook pork

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

Cook beans and poblanos

Add beans, poblanos, onions, remaining Tex-Mex Paste, remaining garlic salt and 1/3 cup (2/3 cup) water to the pan with pork. Cook, stirring often, until poblanos are tender, 4-5 min. Season with salt and pepper, to taste.

Make crema

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

Finish and serve

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.