Aji Verde Pork Bowls

Flavorful ground pork seasoned with an vibrant, creamy Aji Verde sauce, served over fluffy rice with black beans and corn for a wholesome and zesty Peruvian-inspired bowl.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Peruvian
• Difficulty: Easy
• Cost: $3.47/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• stir-fry
• quick
• healthy
• spicy
• savory
• tangy

Ingredients

• 1 pound ground pork (lean)
• 0.5 yellow onion (diced)
• 2 clove garlic (minced)
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 tablespoon olive oil
• 1 cup jasmine rice (uncooked)
• 1.5 cup water
• 1 can black beans (rinsed and drained)
• 0.5 cup frozen corn
• 1 jalapeno (seeded and chopped)
• 0.5 bunch fresh cilantro
• 0.5 cup plain Greek yogurt
• 0.25 cup cotija cheese (crumbled)
• 1 tablespoon lime juice (freshly squeezed)

Instructions

1. In a medium saucepan, combine jasmine rice and 1 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes.
2. While rice cooks, prepare the Aji Verde sauce: In a blender or food processor, combine the chopped jalapeno, 1/2 bunch of fresh cilantro, 1/2 cup of plain Greek yogurt, 1/4 cup of crumbled cotija cheese, 1 tablespoon of lime juice, and 1 clove of minced garlic (from recipe total). Blend until smooth and creamy.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ground pork, season with 3/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper, and cook, breaking it up with a spoon, until browned, about 6-8 minutes. Drain any excess fat.
4. Add the diced yellow onion and the remaining 1 clove of minced garlic to the skillet with the pork. Cook until the onion softens, about 3-4 minutes.
5. Stir in the rinsed and drained black beans and frozen corn into the pork mixture, cooking for another 2-3 minutes until heated through.
6. To assemble the bowls, divide the cooked jasmine rice among serving bowls. Top with the pork and black bean mixture. Drizzle generously with the prepared Aji Verde sauce.

Nutrition (per serving)

• Calories: 716
• Protein: 38.6 g
• Carbohydrates: 73.2 g
• Fat: 27.3 g
• Fiber: 8 g
• Sodium: 1208 mg
• Saturated Fat: 9.3 g
• Sugar: 5.4 g
• Cholesterol: 87 mg