Saucy Pork Burrito Bowls

Saucy ground pork with charred poblano, salsa fresca, smoky crema, and cilantro-lime rice.

Ingredients

• ½ cup jasmine rice
• 1 Roma tomato, diced
• 1 yellow onion, divided
• 1 lime
• 1 poblano pepper, diced
• ¼ oz cilantro, chopped and divided
• 10 oz ground pork
• 2 tablespoons smoky red pepper crema
• 1 packet Tex-Mex paste
• Cooking oil
• Salt and black pepper
• 1 tablespoon butter, optional

Instructions

1. Combine the rice with ¾ cup water and a pinch of salt in a small pot. Bring to a boil, cover, reduce to a low simmer, and cook until tender, 15–18 minutes. Keep covered off the heat.
2. Dice the tomato. Halve the onion; thinly slice one half into wedges and mince 1 teaspoon of the other half for the salsa. Zest and quarter the lime. Dice the poblano and chop the cilantro.
3. Combine the tomato, minced onion, a squeeze of lime juice, and salt in a small bowl. In a second bowl, stir the smoky red pepper crema with water a teaspoon at a time until it reaches a drizzling consistency.
4. Heat a drizzle of oil in a medium pan over medium-high heat. Add the poblano and onion wedges; season with salt and pepper and cook until softened and lightly charred, 7–9 minutes. Transfer to a plate.
5. Heat another drizzle of oil in the same pan. Add the pork, season with salt and pepper, and cook, breaking it up, until browned and cooked through, 4–6 minutes. Stir in the Tex-Mex paste and ¼ cup water (½ cup for 4 servings). Simmer until saucy, 1–2 minutes.
6. Fluff the rice and stir in the lime zest and half the cilantro. Stir in the butter if using. Divide the rice between bowls and top with the vegetables, pork, any remaining pan sauce, salsa, crema, and remaining cilantro. Serve with lime wedges.