Green Chile Shredded Pork
with Refried Eggplant & Cilantro Cauliflower "Rice"
Low and slow with onions, green chiles, and fragrant spices is how we braise our pork shoulder overnight so that it's completely tender. It's served shredded and splashed with the flavorful braising liquid over a colorful base of cilantro cauliflower “rice“ made with poblano peppers. For a keto riff on refried beans, we cook eggplant with onions, garlic, and chili powder, then purée it into a creamy consisentency. Queso fresco crumbled on top gives the refried eggplant a sharp and salty finish.
Nutrition Per Serving
Ingredients
Allergens: MilkPasture-Raised Pork Shoulder
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Cauliflower
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Eggplant
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Diced Green Chiles
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Unsalted Butter
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Water
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Queso Fresco
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Onions
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Extra Virgin Olive Oil
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Poblano Peppers
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Brown Chicken Stock
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Cilantro
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Crushed Tomatoes
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Garlic
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Coriander
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Sea Salt
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Granulated Garlic
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Oregano
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Black Pepper
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Chili Powder
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Cumin
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Chipotle Chili Powder
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MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached. 3. Carefully remove meal and let stand for 2 minutes. 4. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. 3. Place tray on an oven safe baking sheet, position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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