Califonia Bountiful
Print this recipe

Smoky loaded pork bowl

Smoky loaded pork bowl


1 lb. ground pork
1 medium onion, chopped
2 cloves garlic, finely chopped
1 large carrot or beet, cut into 1/2-inch pieces
1 stalk celery, cut into 3/4-inch pieces, leaves reserved
4 radishes, cut into 3/4-inch pieces, plus 1 julienned radish for garnish
3 to 4 chipotle chiles in adobe sauce (including sauce), chopped (optional)
1/2 tsp. sea salt, or to taste
2 cups baby spinach or torn Swiss chard leaves
1 tsp. fresh lime juice, or to taste
1 cup chopped fresh cilantro leaves and tender stems
1 scallion, white and green parts
1 (12-oz.) package Cali'flour Foods Cauliflower and Yellow Lentil Penne, cooked

One of the goals Amy Lacey said she has for Cali'flour Foods is to make it easy and convenient for busy families to eat California-grown cauliflower. This recipe features her company's penne, which is made from just two ingredients: cauliflower and lentils.


In a large skillet, combine pork, onion, garlic, carrot, celery, chopped radishes, chipotles, if using, and salt. Cook over medium-high heat, stirring to break up the meat, for 15 to 20 minutes, until fat is fully rendered from pork and vegetables are softened. Add spinach about a third at a time and cook, stirring continuously, until wilted, about 2 minutes. Turn off heat, add lime juice, cilantro and half of the scallion, and stir until they are wilted. Taste and adjust seasonings with salt and/or lime juice if needed. Divide penne among bowls and top with pork and vegetables. Garnish with celery leaves and julienned radish, and serve.

Serves 4

Photo courtesy of Clare Barboza Photography