Wash and dry all produce. Adjust rack to upper position and place a baking sheet inside oven. Preheat oven to 450 degrees. Bring 11/2 cups water and a pinch of salt to a boil in a small pot. Cut potatoes into 1/2-inch cubes. Trim, then thinly slice scallions, separating greens and whites. Finely dice tomatoes. Halve lime, cut one half into wedges. Pick fronds from dill; discard stems. Finely chop fronds. Finely chop cilantro. Core and seed poblano, then thinly slice.

Once water boils, stir rice into pot. Cover, lower heat, and reduce to a simmer. Cook until tender, about 14 minutes (keep covered off heat until ready to serve). Meanwhile, In a large bowl toss together tomatoes, scallion whites, and cilantro. Squeeze in juice from lime half, then season with salt and pepper. Set aside. Toss potatoes with a large drizzle of oil and season with fry seasoning, salt, and pepper.

Remove sheet from oven and place potatoes on one half. Toss broccoli with a large drizzle of oil and season with salt and pepper; place on other side of sheet. Roast in oven until crisp, about 25 minutes, tossing halfway. Heat a large drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel; season all over with salt and pepper. Add to pan; cook to desired doneness, 2-4 minutes per side. (TIP: Work in batches if not all will fit).

Remove pork from pan; set aside to rest. Rinse and wipe out pan, then place over low heat. Add 1 TBSP butter, mustard, stock concentrate, 2 TBSP sour cream (save rest for later), 2 TBSP water, and 1 tsp dill to pan. Stir to combine. Season with salt and pepper. (TIP: If sauce is thick, add more water, 1 tsp at a time, until loosened.) Divide potatoes, broccoli, and half the pork between plates. Spoon pan sauce over pork. Garnish with remaining dill, to taste, and serve.

Heat a drizzle of oil in a medium pan over medium-high heat. Add poblano and cook, tossing, until softened, 3-5 minutes. Thinly slice remaining pork and add to bowl with tomato mixture, then add adobo sauce and cooked poblano. Toss to combine. Fluff rice with a fork and stir in scallion greens. Season with salt and pepper.

Divide rice and pork mixture between two reusable plastic containers. Pack each with a lime wedge and packet of sour cream. Keep refrigerated. When ready to eat, microwave rice and pork mixture on high for 1-2 minutes. Squeeze over lime and sour cream before digging in.