Saucy Pork Burrito Bowls

Name: Saucy Pork Burrito Bowls with Charred Poblano, Smoky Crema, Salsa Fresca & Cilantro Lime Rice
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 1/2 cup Rice; 2 tbsp Smoky Red Pepper Crema; 1 unit Long Green Pepper; 10 oz Ground Pork; 1 Tomato; 1 Lime; 1 unit Tex-Mex Paste; 1/4 oz Cilantro; 2 tsp Cooking Oil, tsp

with Charred Poblano, Smoky Crema, Salsa Fresca & Cilantro Lime Rice

By Recipe0 System

Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: Everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be beat. True to form, this Tex-Mex rendition is fully loaded. Steamy cilantro-lime rice is topped with saucy spiced ground pork, charred poblano and onion, salsa fresca, and smoky red pepper crema. Who needs a tortilla when you’ve got #bowlgoals!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1/2 cup Rice
2 tbsp Smoky Red Pepper Crema
1 unit Long Green Pepper
10 oz Ground Pork
1 Tomato
1 Lime
1 unit Tex-Mex Paste
1/4 oz Cilantro
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
2

While rice cooks, wash and dry all produce.

Finely dice tomato. Halve, peel, and cut half the onion (whole onion for 4 servings) into ½-inch-thick wedges. Mince one wedge until you have 1 TBSP (2 TBSP for 4). Zest and quarter lime. Core, deseed, and dice poblano into ½-inch pieces. Mince cilantro.
3

In a small bowl, combine tomato, minced onion, and a big squeeze of lime juice; season with salt.

Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
4

Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add poblano and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes.

Transfer to a plate.
5

Heat a drizzle of oil in same pan over medium-high heat. Add pork* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4-6 minutes.

Stir in Tex-Mex paste and ¼ cup water (1⁄3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and pork is cooked through, 1-2 minutes more.

Turn off heat.
6

Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. TIP: Stir in 1 TBSP butter (2 TBSP for 4 servings) for extra richness.

Divide rice between bowls and top with veggies, saucy pork, any remaining sauce from pan, salsa, crema, and remaining cilantro. Serve with remaining lime wedges on the side.

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