Carb-Wise: Ground Pork & Poblano Chili over Quinoa
with Spiced Sour Cream, Aged Cheddar & Green Beans
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
Is it just us, or is it getting chili in here? Sure hope so, when this rib-sticking remix is in the house. Fire it up with dark green poblano pepper (bold and full-bodied but not too hot) combined with plentiful ground pork and little bites of green beans. Ladle the works out over a wholesome base of quinoa, with toppings of sour cream spiked with hickory-licked spices along with tangy shreds of aged white cheddar cheese.
We will send you:
- 250g Canadian-raised lean ground pork
- 200g Green beans
- 1 Garlic clove
- 1 Poblano pepper (or green pepper)
- 200ml Tomato sauce
- 95g Red & white quinoa
- 30ml Vegetable demi-glace
- 30g Grated aged cheddar
- 43ml Sour cream
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Milk, Sulphites
You will need:
2 Medium pots
Strainer
Oil
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
11 g
Sodium
1010 mg
Total Carb
52 g
Sugars
9 g
Protein
39 g
Fibre
9 g
Preparation
Cook the quinoa
Mince the garlic. Using a strainer, rinse the quinoa. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Mise en place
Meanwhile, remove the stem ends of the green beans; cut crosswise into thirds on an angle. Core and medium-dice the poblano.
Start the chili
In a second medium pot, heat a drizzle of oil on medium-high. Add the pork; season with all but a pinch of the spices and S&P. Cook, breaking up the meat, 2 to 4 min., until partially cooked. Add the poblano, green beans and remaining garlic. Cook, stirring frequently, 3 to 4 min., until the vegetables are tender and the pork* is cooked through.
Make the spiced sour cream
Meanwhile, in a small bowl, combine the sour cream, remaining spices, 1 tsp water (double for 4 portions) and S&P.
Finish the chili
To the pot of pork and vegetables, add the tomato sauce, demi-glace and ½ cup water (double for 4 portions). Cook, stirring occasionally, 4 to 6 min., until slightly thickened.
Plate your dish
Divide the quinoa between your bowls. Top with the chili. Dollop the spiced sour cream over top. Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
