Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Mexican-Spiced Pork

with Collard Green Rice

  • Group Created with Sketch.
    40-50 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this flavor-packed recipe, you’ll use Mexican spices to season both a pork roast and a side of rice, which gets an extra boost from honey, vinegar, and steamed collard greens.

Mexican-Spiced Pork with Collard Green Rice
  • 1 Pork Roast
  • ½ cup Jasmine Rice
  • 1 Navel Orange
  • 1 bunch Collard Greens
  • 2 Scallions
  • 1 Tbsp White Wine Vinegar
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 oz Queso Blanco
  • 1 Tbsp Honey
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Start the pork:
1 Start the pork:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels. Place on one side of the sheet pan. Drizzle with olive oil and season on all sides with salt, pepper, and half the spice blend. Roast 17 minutes. Leaving the oven on, remove from the oven.

2 Prepare the ingredients:

While the pork roasts, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers. Halve lengthwise; remove and discard the ribs and seeds. Thinly slice. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the stems of the collard greens; thinly slice. Crumble the queso blanco. Peel and medium dice the orange. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

Prepare the ingredients:
Roast the pork & peppers:
3 Roast the pork & peppers:

Place the sliced sweet peppers on the other side of the sheet pan of roasted pork. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 8 to 10 minutes, or until the peppers are tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Transfer the roasted peppers to a bowl. Transfer the roasted pork to a cutting board and let rest for at least 5 minutes.

4 Cook the rice & collard greens:

While the pork and peppers roast, in a medium pot, combine the rice, sliced white bottoms of the scallions, honey (kneading the packet before opening), remaining spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, place the sliced collard greens on top of the rice. Reduce the heat to low. Cover and cook, without stirring, 19 to 21 minutes, or until the collard greens are wilted, the water has been absorbed, and the rice is tender. Turn off the heat and stir in the crumbled queso blanco and half the vinegar. Season with salt and pepper to taste.

Cook the rice & collard greens:
Make the salsa:
5 Make the salsa:

While the rice and collard greens cook, to the bowl of roasted peppers, add the diced orange, sliced green tops of the scallions, remaining vinegar, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and stir to combine. Season with salt and pepper to taste.

6 Slice the pork & serve your dish:

Find the lines of the muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished rice. Top the pork with the salsa and a drizzle of olive oil. Enjoy!

Slice the pork & serve your dish: