Ingredients
| Oil, vegetable | 1 teaspoon |
| Onionsmedium dice | 2 cups |
| Garlic, clovesminced | ½ cup |
| Chicken stocklow sodium | 2½ quarts |
| cuminground | 4 tablespoons |
| kosher salt | 1 tablespoon |
| InHarvest black pearl medley | 2 pounds |
| Porkboneless cubed, cooked | 3½ pounds |
| Salsa verde | 4 cups |
| Beans, blackcanned, drained | 4 cups |
| Cilantro, leaveschopped | 1 cup |
Instructions
- In a pot large enough to hold all of the stock, heat the oil over medium heat.
- Sauté the onion and garlic, stirring occasionally until the onion is translucent.
- Add the chicken stock, cumin and salt. Bring to a boil.
- Into each 2 1⁄2” hotel pan, place 2 pounds InHarvest Black Pearl Medley, 3 1⁄2 lbs. pork, 4 cups salsa verde, 4 cups black beans, 1 cup cilantro and 2 1⁄2 quarts hot stock mixture. Stir well to combine and distribute the ingredients.
- Cover the pan tightly with parchment paper and foil. Cook in a 350° F convection oven for approximately 1 hour or until the rice is tender.
- Let stand, covered, for 10 minutes.
Recipe Notes
Yield: 28 servings
Recipe Tips
1. This recipe is intended to be made in multiple hotel-pan batches. If the desired total is not a multiple of the hotel-pan yield, a partial pan may be made with adjustments to the amounts listed in the directions.
2. The Meat/Meat Alternate contribution is calculated on an ounce-to-ounce basis. If using a product that requires more than 1 ounce to meet the ounce equivalent, the recipe will require adjustment in order to meet the stated M/MA contribution.