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Tex-Mex Pork Enchilada Bowls
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Tex-Mex Pork Enchilada Bowls

Tex-Mex Pork Enchilada Bowls

Tex-Mex Pork Enchilada Bowls

Rice bowls are way beyond “having a moment” and have officially transformed into a dinnertime staple. And why not? They’re hearty, flavorful, and so versatile. This version’s got bold ’n’ saucy pork served over a bed of fluffy lime rice, topped with fresh salsa, pepper jack, and Southwest crema. Yep, this bodacious bowl is sure to satisfy.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes


serving amount

1 unit

Red Onion

1 unit

Long Green Pepper

1 unit

Roma Tomato

1 unit


4 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Southwest Spice Blend

½ cup

Jasmine Rice

10 ounce

Ground Pork

1 unit

Tex-Mex Paste

½ cup

Pepper Jack Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat49 g
Saturated Fat22 g
Carbohydrate61 g
Sugar9 g
Dietary Fiber4 g
Protein35 g
Cholesterol160 mg
Sodium1280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Large Pan



Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Halve, core, and thinly slice green pepper into strips. Dice tomato. Zest and quarter lime (for 4, zest 1 lime and quarter both).

Cook Rice

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 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.

Make Salsa and Crema

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 ¼ tsp Southwest Spice (½ tsp for 4 servings; you’ll use more later). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook Veggies

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 TBSP water (4 TBSP for 4 servings), half the remaining Southwest Spice (you’ll use the rest in step 5), 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. Wipe out pan.

Cook Pork

Heat a drizzle of oil in 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. (TIP: If there’s excess grease in your pan, carefully pour it out.) Stir in Tex-Mex Paste and remaining Southwest Spice until combined. Add ¼ cup water (⅓ cup for 4 servings); simmer until mixture is reduced and saucy, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

Finish and Serve

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, salsa, and crema. Serve with remaining lime wedges on the side.