15-Min Pulled Pork & Poblano Tacos with Pre-Cooked Rice & Tomato Chipotle Butter
15 Min Meal

15-Min Pulled Pork & Poblano Tacos

with Pre-Cooked Rice & Tomato Chipotle Butter

15 MIN
2 Servings
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  • with Cooked Pulled Pork
    includes 10 oz No Added Hormones, Antibiotic-Free, Cooked Pulled Pork
  • with Cooked Pulled Chicken
    includes 10 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken View recipe
  • with Cooked Pulled Pork

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this recipe, soft flour tortillas are filled with tender pulled pork cooked in our guajillo chile sauce, plus marinated tomatoes and a dollop of sour cream. A side of warm, chipotle buttered rice rounds out the dish.

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    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    ingredients
    15-Min Pulled Pork & Poblano Tacos with Pre-Cooked Rice & Tomato Chipotle Butter
    Title
    • 10 oz Cooked Pulled Pork
    • 4 Flour Tortillas
    • 10 oz Cooked White Rice
    • 1 Poblano Pepper
    • 4 oz Grape Tomatoes
    • 1 Lime
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 1 oz Tomato Chipotle Flavored Butter
    • ¼ cup Sour Cream
    Prepare the ingredients & marinate the tomatoes
    1 Prepare the ingredients & marinate the tomatoes

    Remove the butter from the refrigerator to soften. Wash and dry the fresh produce. Halve the tomatoes. Quarter the lime(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the halved tomatoes and the juice of 2 lime wedges (or 4 wedges for 4 servings); season with salt and pepper. Add a drizzle of olive oil, if desired. Stir to combine.

    2 Cook the pork & pepper

    In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the diced pepper(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the pulled pork, guajillo sauce, and 1 tablespoon of water (or 2 tablespoons for 4 servings); season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 3 minutes, or until combined and the pork is heated through. Turn off the heat.

    Cook the pork & pepper
    Finish & serve your dish
    3 Finish & serve your dish

    Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Add the softened butter and season with salt and pepper; stir to combine. Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked pork and pepper, marinated tomatoes, and sour cream. Serve the tacos with the warmed rice. Serve the remaining lime wedges on the side. Enjoy!

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