Mexican · Dinner
Pork and Green Chili Bowl (High-Protein)
Braised pork shoulder simmers with tomatillos, roasted poblano and jalapeño until tender, then folds with black beans and a fried egg for extra protein. Served over cilantro-lime rice with avocado, queso fresco and lime, delivering bright tangy heat balanced by rich, spoonable pork.
$5
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.4gProtein
26.9gFat
45.8gCarbs
5.6gSugar
9.8gFiber
1187mgSodium
390mgChol
7.1gSat Fat
1580mgPotassium
195mgCalcium
5.4mgIron
1.9mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut pork shoulder into 1-inch cubes and season with salt and black pepper. Roast poblano over flame or under broiler until blackened, then peel and chop. Chop jalapeño, onion and mince garlic.
2
Sear
Heat vegetable oil in a heavy pot over medium-high heat. Add pork and sear 5–6 minutes, turning occasionally, until browned on most sides.
3
Braise
Blitz tomatillo, poblano, jalapeño, onion, garlic and chicken stock until mostly smooth. Pour sauce over pork, stir in cumin, bring to simmer over medium heat, cover and braise on low 60 minutes until pork shreds easily.
4
Simmer
Stir in black beans during the last 5 minutes of braising to warm through. Sauce should cling to a spoon.
5
Fry
Heat a nonstick pan over medium heat, crack in egg and fry 2–3 minutes until white is set and yolk edge just firms, keeping center soft.
6
Plate
Spoon rice into bowl, ladle braised pork and beans over top, place fried egg alongside. Finish with avocado, queso fresco, cilantro and lime juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork shoulder
- 7 oz200g tomatillo
- 22 poblano pepper
- 22 jalapeño
- 11 white onion
- 4 cloves4 cloves garlic
- 1 cup240ml chicken stock
- 2/3 cup120g black beans, cooked
- 22 large eggs
- 2/3 cup130g white rice, cooked
- 2 tbsp2 tbsp cilantro, fresh
- 2 tbsp2 tbsp lime juice
- 11 avocado
- 2 tbsp30g queso fresco
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
