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Dinner recipe · from the recipe book

Chipotle-Style Pork and Mushroom Crema Noodle Bowls

Smoky cumin-rubbed pork tenderloin over tender pasta in a creamy, tangy mushroom-jalapeño crema with crisp-tender broccoli and a bright squeeze of lime.

Chipotle-Style Pork and Mushroom Crema Noodle Bowls

Ingredients

  • 1 lb500 gPork tenderlointrimmed and cut into thin strips
  • 10½ oz300 gPasta, dryshort shape such as rotini
  • 12⅔ cups3,000 gWater
  • 3⅓ cups florets300 gBroccolicut into small florets
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 1 medium110 gYellow oniondiced
  • 1 whole14 gJalapeñoseeded and minced
  • 3 cloves9 gGarlicminced
  • 1½ tbsp20 gCanola oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • 1 cup240 gLow-sodium chicken broth
  • ½ cup120 gSour cream
  • ⅓ cup crumbled50 gQueso frescocrumbled
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare all the vegetables and the pork first. In a small bowl, mix the cumin, smoked paprika and oregano; toss the pork strips with half of this spice mix, half of the salt and the black pepper.
  2. Bring the water to a boil in a large pot. Add the pasta and cook 2 minutes less than the package says, then add the broccoli and cook 2 minutes more. Reserve a little cooking water, then drain the pasta and broccoli.
  3. Meanwhile, heat half of the canola oil in a large skillet over medium-high heat. Sear the pork strips in one layer for 2 to 3 minutes per side until browned and cooked to 145°F (63°C); move to a plate and rest 3 minutes.
  4. Add the remaining half of the canola oil to the skillet. Cook the mushrooms and onion for 6 to 7 minutes until the mushrooms are browned. Stir in the jalapeño, garlic and the remaining half of the spice mix and cook 1 minute.
  5. Pour in the chicken broth, scraping up the browned bits, and simmer 3 minutes to reduce slightly. Lower the heat and stir in the sour cream and the remaining half of the salt until smooth; do not boil.
  6. Add the pasta, broccoli and pork with any juices to the skillet and toss to coat, loosening with a splash of the reserved cooking water if needed. Stir in the lime juice.
  7. Divide among 4 bowls and top with the queso fresco and cilantro.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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