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chiptole adobo pork bowls

Chipotle Adobo Pork Bowls

5 from 1 vote
576 Calories | 54g Protein
Quick note before you dive in:
You’ll find a brief overview up top⬆️
and the full recipe and details below⬇️
When you make it, don’t forget to rate the recipe and leave a comment : )
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Equipment

Servings: Makes 4

Ingredients
 

For the Pork:

  • 2 lbs boneless pork chops sliced into 1/2 inch chunks
  • 2 tbsp chipotle peppers in adobo sauce minced
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tbsp Olive oil Use spray for cooking

For the Roasted Potatoes:

  • 1 lb baby potatoes halved or quartered
  • 1/2 tbsp Olive oil Use spray for evenness
  • 1 tsp smoked paprika
  • 1/2 tbsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Corn Salsa:

  • 1 cup corn fire-roasted if available
  • 1/2 medium red onion finely diced
  • 1 jalapeño finely chopped (seeds removed for less heat)
  • 2 roma tomatoes diced
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lime juice
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Instructions
 

Marinate the Pork:

  • In a large bowl, mix together minced chipotle peppers, lime juice, honey, smoked paprika, cumin, garlic powder, salt, and pepper. Add pork slices and toss to coat. Let marinate for at least 15 minutes while preparing the potatoes & corn salsa.
    2 lbs boneless pork chops, 2 tbsp chipotle peppers in adobo sauce, 1 tbsp lime juice, 1 tsp honey, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper

Roast the Potatoes:

  • Preheat oven to 425°F. Toss halved baby potatoes with olive oil spray, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
    1 lb baby potatoes, 1/2 tbsp Olive oil, 1 tsp smoked paprika, 1/2 tbsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper

Prepare the Corn Salsa

  • While potatoes roast, add corn to a dry skillet over medium-high heat and char for 5–7 minutes. In a bowl, combine corn with diced red onion, jalapeño, roma tomatoes, cilantro, lime juice, garlic powder, and salt. Stir and chill until serving.
    1 cup corn, 1/2 medium red onion, 1 jalapeño, 2 roma tomatoes, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, 1/2 tsp garlic powder, 1/2 tsp salt

Cook the Pork:

  • Heat a large skillet over medium-high heat, spray with olive oil, and cook pork strips in a single layer (in batches if needed) for 4–6 minutes per side or until browned and cooked through.
    1/2 tbsp Olive oil

Assemble the Bowls:

  • Divide roasted potatoes, pork, and corn salsa into 4 meal prep containers. Garnish with extra cilantro or lime wedges if desired.

Nutrition

Calories: 576kcalCarbohydrates: 36gProtein: 54gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 152mgSodium: 2599mgPotassium: 1560mgFiber: 5gSugar: 6gVitamin A: 843IUVitamin C: 31mgCalcium: 59mgIron: 3mg