---
title: Tex-Mex Pork Enchilada Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tex-mex-pork-enchilada-bowls-646460048ab1333a8ca25037
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Tex-Mex
  - Bowls
  - Quick
  - Hearty
  - Pork
rating: 4.5
rating_count: 9800
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the bold Tex-Mex flavors, though some found the seasoning too spicy or strong.
  - theme: Ease of prep
    text: Customers appreciated how quick and easy this meal was to prepare, with simple assembly.
image: "https://images.recipes.furrysalamander.com/tex-mex-pork-enchilada-bowls.avif"
---
Wash and dry all produce. Dice @tomato{1%unit}. Halve, peel, and thinly slice @yellow onion{1%unit}; mince a few slices until you have 2 TBSP. Zest and quarter @lime{1%unit}. Halve, core, and thinly slice @long green pepper{1%unit} into strips.

In a #small pot{}, combine @jasmine rice{¾%cup}, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, 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{¼%cup} and ¼ tsp @southwest spice blend{2%tbsp}. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium-high heat. Add green pepper and cook until slightly softened ~{3%minutes}. Add sliced onion and cook, stirring occasionally, until veggies are browned and tender ~{7%minutes}. Add 2 TBSP water, half the remaining southwest spice blend, salt, and pepper. Cook until water has mostly evaporated and veggies are coated ~{2%minutes}. Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.

Heat another drizzle of oil in pan used for veggies over medium-high heat. Add @ground pork{½%lb} and cook, breaking up meat into pieces, until browned and cooked through ~{5%minutes}. If there’s excess grease in your pan, carefully pour it out. Stir in @tex-mex paste{2%tbsp} and remaining southwest spice blend until combined. Add ¼ cup water; simmer until mixture is reduced and saucy ~{3%minutes} more. Remove from heat and stir in @butter{1%tbsp}. Season with salt and pepper.

Fluff rice with a fork; stir in lime zest and season with salt and pepper. Divide rice between bowls and top with pork mixture, veggies, @monterey jack cheese{½%cup}, salsa, and crema. Serve with remaining lime wedges on the side.