Black Pearl Medley® Pork Chile Verde

Ingredients

Oil, vegetable1 teaspoon
Onionsmedium dice2 cups
Garlic, clovesminced½ cup
Chicken stocklow sodium2½ quarts
cuminground4 tablespoons
kosher salt1 tablespoon
InHarvest black pearl medley2 pounds
Porkboneless cubed, cooked3½ pounds
Salsa verde4 cups
Beans, blackcanned, drained4 cups
Cilantro, leaveschopped1 cup

Instructions

  1. In a pot large enough to hold all of the stock, heat the oil over medium heat.
  2. Sauté the onion and garlic, stirring occasionally until the onion is translucent.
  3. Add the chicken stock, cumin and salt. Bring to a boil.
  4. 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.
  5. 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.
  6. 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.