Easy pork verde bowls made with ground pork, salsa verde, pico de gallo, rice, and black beans. These bowls have all the enchilada things (minus the tortillas!) and are so easy to make.

I’ve been making a lot of meal prep-type recipes lately, and these pork enchilada bowls have been a favorite. I love pork verde, but I don’t always have the time to make it the classic way with chunks of pork shoulder and homemade salsa verde. So, enter this ground pork verde – an easy way to get all the flavor, but quicker.

I like to serve it in enchilada-inspired bowls with cheese, pico de gallo, black beans, and rice. The bowls keep well in the refrigerator for several days, so they’re easy to reheat, add your favorite toppings, and enjoy.

Ingredients

Ground pork
Seasonings: Chili powder, dried oregano, garlic powder, onion powder, salt, and pepper.
Salsa verde
Shredded cheddar cheese
Black beans
Pico de gallo
Cooked rice
Toppings: Sour cream, guacamole, chopped cilantro, sliced green onions

How to Make the Bowls

☑️ Cook the Pork

Brown the pork in a large skillet over medium heat. Add the seasonings, stir to coat the pork, and then stir in the salsa verde.

Sprinkle the cheese over the top, lower the heat, and cover the skillet with a lid so the cheese can melt. Once the cheese is melted, turn off the heat.

☑️ Assemble the Bowls

Mix the beans with the pico de gallo and divide the beans among the bowls. Add the cooked rice.

Spoon the cheesy pork verde on top of the rice.

the rice, black beans, and cheesy pork in a bowl.

☑️ Add the Toppings

I like my enchilada bowls with a spoonful of sour cream, a dollop of guacamole, and a sprinkle of green onions and cilantro. You can also try diced avocado and a drizzle of salsa verde or other salsa you like.

More Bowl Ideas

Ground Pork Verde Enchilada Bowls

Easy pork verde enchilada bowls with rice, black beans, and your favorite enchilada toppings.

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Author: April Anderson

Servings: servings

Prep Time: 15

Cook Time: 15

Total Time: 30

Ingredients

1 tablespoon olive oil
16 ounces ground pork
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon black pepper
3/4 cup salsa verde
1 cup shredded cheddar cheese
1 (15-oz) can black beans, drained and rinsed
1/2 cup pico de gallo
4 cups cooked rice
Optional garnishes: Sour cream, guacamole, chopped cilantro, sliced green onions

Instructions

Heat the oil in a large pan over medium-high heat. Add the pork and brown it, breaking it up as it cooks. Once it’s browned, add all of the seasonings and stir to combine.
Add the salsa verde to the pan and stir. Sprinkle the cheese over the pork, adjust the heat to low, and cover the pan to allow the cheese to melt.
While the cheese melts, mix the black beans and pico de gallo in a small mixing bowl.
Place the cooked rice in the bowls. Spoon the cheesy salsa pork on top. Add the beans and serve the enchilada bowls with your favorite enchilada toppings.

Notes

If you want to make these bowls ahead for meal prep, prepare them all as instructed, but allow the pork and rice to cool before you assemble the bowls in meal prep containers. Wait to add the toppings until you’re ready to serve them. The bowls will keep in airtight containers for three to four days in the refrigerator.