Leave the crockpot in the cabinet! These pulled 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.
Poblano Pepper, chopped
Flour Tortillas, 6-inch(ContainsWheat/Blé)
Monterey Jack Cheese, shredded(ContainsMilk/Lait)
Before starting, preheat the oven to 450°F.Wash and dry all produce. Drain and rinse beans. Thinly slice the green onions. Zest, then juice half the lime (whole lime for 4ppl). Cut any remaining lime into wedges. Peel, then mince or grate garlic. Stir together the sour cream, lime zest, 1/4 tsp sugar and 2 tsp lime juice (dbl both for 4ppl) in a small bowl. Season with salt and pepper. Set aside.
Heat a large pot (or a very large pan) over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then pulled pork, chopped onions and poblano peppers. Cook, breaking up pork, until the onions and peppers soften slightly and pork is browned, 4-5 min.**
Add the garlic, Mexican seasoning and tomato sauce to the pot. Cook, stirring often, until fragrant, 1 min.
Add the beans, diced tomatoes and 1 cup water (dbl for 4ppl) to the pot. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, stirring occasionally, until chili is slightly thickened, 3-4 min. Season with salt and pepper.
While the chili simmers, on a clean surface, arrange tortillas. Sprinkle the 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 with 1 tbsp oil (dbl for 4ppl) Bake in the middle of the oven, until golden-brown, 5-6 min.
Divide the chili between bowls and top with crema. Serve the cheese taquitos on the side. Squeeze over a lime wedge and drizzle with hot sauce if desired.