In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork chile verde over cilantro–cauliflower “rice”
Carb-Conscious, Paleo, Gluten-Free, Dairy-Free, Soy-Free
1 Serving, 400 Calories/Serving
20–25 Minutes (Conventional oven)
3–4 Minutes (Microwave oven)
Mouth, get ready to water. Tangy tomatillos simmer and swirl with mild green chiles and jalapeños before topping juicy pork and—here’s the paleo twist—bright cauliflower “rice.”
- Chile verde sauce (organic onions - diced mild green chiles - Sunbasket chicken stock - organic jalapeños - diced pancetta - minced cilantro - crushed tomatillos - organic garlic - toasted sesame seeds - extra virgin olive oil - lime juice - granulated garlic - cumin - organic scallions - kosher salt - pumpkin seeds - dried Mexican oregano - white pepper)
- Cilantro–cauliflower “rice” blend (organic cauliflower - extra virgin olive oil - minced cilantro - organic onions - organic carrots - organic celery - organic spinach - kosher salt - black pepper)
- Sous vide pork shoulder
Calories: 400, Protein: 29g, Fiber: 9g (32% DV), Total Fat: 22g (28% DV), Saturated Fat: 4g (20% DV), Cholesterol: 65mg (22% DV), Sodium: 1140mg (50% DV), Carbohydrates: 27g (10% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV)..
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.
Wash produce before use
Heat, Season, and Serve
We delivered this meal fresh because it tastes best that way (heated of course!). If you need to freeze it to cook later, no worries, that works too.
Remove plastic from tray.
Microwave: Cook 3–4 minutes (6–8 if frozen).
Oven: Cover with foil and bake at 425°F, 20–25 minutes (35–45 if frozen, stirring after 20 minutes).
We seasoned this lightly. Add salt and pepper to your heart’s content.
Ovens may vary. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.