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Mexican Pork Bowls Serves 4

Updated: Feb 28, 2022

20 oz ground pork

1 cup Jasmine rice

2 tbsp vegetable oil

2 limes

4 tbsp light mayonnaise

2 tsp chili powder

2 15 oz cans of sweet corn, drained

2 tbsp of mild taco seasoning

1 tsp salt

1/3 cup Beef stock

½ cup shredded Monterey Jack cheese

½ cup sour cream

1 jalapeño pepper, minced

Fresh cilantro

In a small pot, combine the rice, 1 ½ cup water and a pinch of salt. Bring to a boil then cover and reduce the heat to low and cook until the rice is tender. 15-18 minutes.

In a large skillet over high heat, heat 1 tbsp of oil and add the corn. Cook, stirring often, until the corn is golden brown.

Transfer the corn to a covered dish.

In the same large skillet, heat another tbsp of oil and cook the pork over medium high heat. Add the taco seasoning, 1 tsp of chili powder and salt.

Stir in the beef stock and bring to a simmer until the pork mixture is of a saucy consistency. Season with salt and pepper to taste and remove from the heat.

While the pork is cooking, mix the mayonnaise, half the cheese, 1 tsp chili powder and the juice of 1 lime with the charred corn.

Season with salt and pepper to taste and add as much of the minced jalapeño as you like.

Fluff the rice and season with salt & pepper. Divide between 4 bowls and top with the pork. Top with the remaining cheese, a dollop of sour cream and a sprinkle of fresh cilantro.

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