Protein Swap | Ground Pork Chili Verde
with Homemade Tortilla Chips
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
To put fresh green flavour into this chili verde, we’re highlighting two special produce items: husked and grated tomatillos bring tanginess and chopped poblano peppers bring sharpness. With dollops of sour cream and oven-crisped tortilla chips, this Mexican meal is having a moment.
We will send you:
- 250g Canadian-raised lean ground pork
- 2 Poblano peppers (or green peppers)
- 2 Scallions
- 225g Tomatillos
- 1 Celery stalk
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 6 Wheat flour tortillas
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
33 g
Saturated Fat
9 g
Sodium
680 mg
Total Carb
73 g
Sugars
14 g
Protein
37 g
Fibre
10 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Small-dice the celery.
- Halve, core and medium-dice the poblanos.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Remove the husks from the tomatillos; grate.
- Stack the tortillas and cut into 6 wedges.
Make the tortilla chips
- On a lined sheet pan, toss the tortillas with a drizzle of oil, ⅓ of the spices and S&P.
- Bake, flipping halfway, 5 to 7 min., until crispy.
Start the chili
- Meanwhile, crumble the patties.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the crumbled patties, celery, poblanos and white bottoms of the scallions.
- Cook, stirring occasionally, 4 to 5 min., until beginning to brown; season with the remaining spices and S&P.
Finish the chili
- To the pan, add the tomatillos, demi-glace and ½ cup water (double for 4 portions).
- Cook, stirring occasionally, 5 to 7 min., until beginning to thicken.
Plate your dish
- Divide the chili between your bowls.
- Dollop with the sour cream.
- Garnish with the greens tops of the scallions.
- Serve the tortilla chips on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
