Easy Mexican Pork Carnitas & Garlic Rice
with Avocado Salsa & Sour Cream
This slow-cooker meal is a labour of love, but it’s well worth it; the juicy pork has been cooked down in a Mexican tomato-based sauce until fall-apart tender. No need to pick up a knife for this one - grab a fork and a spoon, and let this taste sensation embrace you.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
Onion
2 clove
garlic
1 packet
Pork Scotch Fillet
1 sachet
Mexican Fiesta spice blend
1 packet
passata
1 sachet
Chicken-Style Stock Powder
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
avocado
½
fresh chilli (optional)
1 tin
sweetcorn
1 packet
coriander
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1 tsp
brown sugar
¾ cup
water (for the sauce)
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Roughly chop onion (see ingredients). Finely chop garlic. In a medium bowl, combine pork scotch fillet, a pinch of salt and the plain flour. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Shake off excess flour then add pork and cook, until browned on both sides, 3-4 minutes. • Add Mexican Fiesta spice blend and half the garlic, and cook until fragrant, 1 minute. • Transfer pork, onion, passata, chicken-style stock powder, the brown sugar and the water (for the sauce) to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook until pork is tender, 4-5 hours.
TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until pork is tender, 90 minutes.
• When the pork has 20 minutes remaining, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook remaining garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Thinly slice fresh chilli (if using). Drain sweetcorn. • Wipe out and return frying pan to high heat. Cook corn kernels until lightly browned, 4-5 minutes. • In a medium bowl, combine corn, avocado, chilli, a drizzle of white wine vinegar and olive oil. Season to taste. TIP: Cover the pan with a lid if the kernels are “popping” out.
• Pull pork apart using 2 forks. Season to taste. • Divide garlic rice and slow cooker Mexican pork carnitas between bowls. • Top with avocado salsa to serve. Dollop over with sour cream. Tear over coriander. Enjoy!