Tex-Mex Pork Enchilada Bowls with Salsa Mexicana and Spiced Crema

2 servings

Ingredients

• 1 red onion
• 1 long green pepper
• 1 roma tomato
• 1 lime
• 1/2 cup jasmine rice
• 4 tablespoon sour cream
• 1 tablespoon southwest spice blend
• 10 oz ground pork
• 1/2 cup pepper jack cheese
• salt
• black pepper

Ingredients for Southwest spice blend (there will be extra for future use)

• 2 tablespoons chili powder
• 2 tablespoons paprika
• 2 tablespoons ground cumin
• 2 tablespoons kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 2 teaspoons ground red pepper

Directions

Wash and dry all produce, Halve, peel, and thinly slice onion; mince a few slices until you have 2 tablespoons. Halve, core and thinly slice green pepper into strips. Dice tomato. Zest and quarter lime.

In a small pot, combine rice, 3/4 cup water 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.

Meanwhile, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper. In a separate small bowl, combine sour cream and 1/4 teaspoon Southwest spice. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. Add 2 tablespoons water, half the remaining Southwest Spice, salt and pepper. Cook until water has mostly evaporated and veggies are coated, 1-2 minutes. Turn off heat. Transfer to a plate; cover to keep warm.

Heat a drizzle of oil in a pan used for veggies over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in remaining Southwest Spice until combined. Add 1/4 cup water; simmer until mixture is reduced and saucy, 2-3 minutes. Remove from heat. Season with salt and pepper.

Fluff rice with a fork; stir in lime zest and season with salt and pepper. Divide between bowls and top with pork mixture and veggies. Top with pepper jack cheese, salsa and crema. Serve with remaining lime wedges on the side.

Recipe originally found on Hello Fresh.

Serve with tortilla chips.

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