Mexican pork and beans with tomatillo sauce, rice, and kale

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Mexican pork and beans with tomatillo sauce, rice, and kale

Gluten-Free Friendly, Dairy-Free, Soy-Free, Spicy, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 550 Calories/Serving

25–40 Minutes

Mexican comfort food? Coming right up. Hearty yet light, this special stew features a bold combination of Southwestern flavors—from black beans and ancho chile powder to sweet paprika and a bright tomatillo sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces boneless pork strips
  • ½ cup long-grain white rice
  • 1 or 2 cloves organic peeled fresh garlic
  • 2 ounces organic shredded kale or other leafy greens
  • Your choice of protein
  • Sunbasket blackening spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)
  • 3 organic scallions
  • ½ cup cooked black beans
  • Sunbasket tomatillo simmer sauce base (tomatillos - green tomatoes - green chile peppers - onions - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)

Nutrition per serving

Calories 550, Total Fat 21g (27% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 160mg (7% DV), Total Carb. 53g (19% DV), Fiber 6g (21% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 40g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.

In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, start preparing the rest of the meal.

2

Prep the garlic; cook the kale

  • Finely chop, press, or grate the garlic.

In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 30 seconds. Add the kale and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan. While the kale is cooking, start preparing your protein.

3

Prep your protein

  • Pork, chicken, or steak strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season lightly with salt and pepper and the blackening spice blend.
  • Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper and the blackening spice blend.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season lightly with salt and pepper and the blackening spice blend.
  • Plant-based chicken: Pat the plant-based chicken dry with a paper towel; season lightly with salt and pepper and the blackening spice blend.

4

Prep the remaining ingredients; cook your protein and beans

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Rinse the black beans.

In the same pan used for the kale, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add your protein and white parts of the scallions and cook, stirring occasionally, until the protein is lightly browned but not yet cooked through, 1 to 2 minutes for shrimp and 3 to 5 minutes for all other proteins. 

Add the beans and tomatillo simmer sauce base and cook, stirring occasionally, until the sauce has thickened slightly and your protein is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

5

Finish the rice

To the pot with the rice, stir in the kale.

Serve

Transfer the rice and kale to individual bowls and top with your protein and beans. Garnish with the green parts of the scallions and serve.

Kids Can!
  • Rinse the rice and beans.
  • Measure the water for the rice.
  • Press the garlic (if you have a press).
  • Time the cooking.
  • Garnish the dish with the scallions.