Easy Pulled Pork Chili Verde
with Fresh Tomatillos & Creamy Sunflower Seed Slaw
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
When we say easy, we mean it: you don’t even have to shred the pork! Our pre-cooked carnitas do most of the work. Just toss in tomatillos for that tasty verde tanginess and top each bowl with a slaw of Mexican crema and sunflower seeds.
We will send you:
- 285g Pre-cooked pork carnitas
- 225g Tomatillos
- 50g Diced onions
- 150g Shredded cabbage
- 15ml Minced garlic
- 30ml Vegetable demi-glace
- 398ml White kidney beans (canned)
- 25g Sunflower seeds
- 30ml Crema
- 30ml Lime juice
Contains: Milk • Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
36 g
Saturated Fat
9 g
Sodium
1130 mg
Total Carb
58 g
Sugars
11 g
Protein
38 g
Fibre
17 g
Preparation
Mise en place & toast the sunflower seeds
- Remove the husks from the tomatillos; medium-dice.
- Drain and rinse the kidney beans; mash ½.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the sunflower seeds and toast, stirring often, 2 to 3 min., until golden brown. Transfer to a small bowl; season with S&P.
- Wipe out and reserve the pot.
Start the chili
- In the same pot, heat a drizzle of oil on medium-high.
- Add the tomatillos and onions. Sauté, 3 to 4 min., until tender.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, kidney beans and ½ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 2 to 3 min., until beginning to thicken; season with S&P.
- If the chili seems dry, gradually add ¼ cup water (double for 4 portions) until you achieve your desired consistency.
Make the slaw
- Meanwhile, in a medium bowl, combine the cabbage, sunflower seeds, crema, lime juice (start with ½), a drizzle of oil and S&P.
Finish the chili
- To the pot of chili, add the pork and cook, stirring occasionally, 1 to 3 min., until warmed through; season with S&P.
Plate your dish
- Divide the chili between your bowls.
- Top with the slaw. Bon appétit!
Weeknight wins in 15 minutes
Introducing our new 15-minute recipes: tested and timed by real home cooks, so 15 minutes really means 15 minutes. Choose from a selection of recipes delivered with fresh, pre-chopped ingredients for a built-in head start, plus easy instructions you can follow even on your busiest nights.
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
