Chili Verde Pork Recipe with Hot Rice

Makes 50 servings

This recipe makes 1 gallon, 2¾ cups of chili verde pork and 3 gallons and 2 cups of rice to make 50 servings: ⅜ cup or 3 ounce ladle of chili verde pork with 1 cup of rice.

Ingredients

The ingredient list includes one scoop per ballast or volume. Choose a measure, either ballast or volume, for the ingredient. lester is listed in bold first.

  • 10 pounds and 13 ounces frozen boneless pork leg roast (US Department of Agriculture [USDA] foodstuff)
    ½ cup dried and ground cilantro
    ½ cup dried whole oregano
    ¾ cup cumin, ground

    7 pounds long-grain dry parboiled brown rice (USDA food product)
    1 gallon and 2 liters of water
    1 cup vegetable oil (USDA food product)
    ½ cup ready-to-use garlic, minced
    3 pints and ½ cup salsa verde (USDA food product)
    1 liter of water
    1 cup lime juice

    9 to ⅓ ounces as purchased (AP) fresh cilantro

directions

To be prepared in advance
  1. Thaw the pork thigh two days before preparation. Critical Control Point (CCP): Thaw pork in refrigerator at 41°F or less.
To prepare the pork
  1. Cut the pork into ½ inch cubes.
  2. Season the pork with cilantro, oregano and cumin in a 20 gallon food container. Cover with a lid and reserve in the refrigerator. CCP: Refrigerate pork at 41°F or less.
  3. Preheat oven to 350°F convection oven Where Conventional oven at 375°F.
Prepare the rice
  1. Combine brown rice and water in a 12-inch by 20-inch by 4-inch steamer pan. Cover with aluminum foil and put the rice in the oven. Bake for 90 minutes. PCC: Heat brown rice to an internal temperature of 165°F for 15 seconds.
Assemble Pork Chili Verde with Rice
  1. Heat the vegetable oil over medium heat in a slanted skillet. Cook the pork cubes and garlic until the pork begins to brown.
  2. Add salsa verde, water and lime juice to a tilting pan. Stir continuously and simmer for 30 minutes. CCP: Cook pork chili verde to an internal temperature of 145°F for 15 seconds.
  3. Rinse, cut and chop cilantro to measure 3 cups and 2 tbsp. Put aside.
  4. Portion 1 cup or a scoop of number 4 rice in a 16 ounce microwave-safe bowl. Top with ⅜ cup or a number 10 scoop of chili verde pork. Garnish each serving with 1 tablespoon chopped cilantro.

Nutritional analysis

  • Calories, in K calories: 375
  • Carbohydrates, in grams: 19.50
  • Protein, in grams: 19.40
  • Saturated fatty acids, in grams: 7.30
  • Trans fat, in grams: 0
  • Total fat, in grams: 24.20
  • Sodium, in milligrams: 455.20

Makes 100 servings

This recipe makes 2 gallons, 1 liter, 1½ cups of chili verde pork and 6 gallons and 1 liter of rice to make 100 servings: ⅜ cup or 3 ounce ladle of chili verde pork with 1 cup of rice.

Ingredients

The ingredient list includes one scoop per ballast or bulk. Choose a measure, either ballast or volume, for the ingredient. lester is listed in bold first.

  • 21 pounds and 10 ounces frozen boneless pork leg roast (US Department of Agriculture [USDA] foodstuff)
    1 cup dried cilantro, ground
    1 cup dried whole oregano
    1½ cups cumin, ground

    14 pounds long-grain dry parboiled brown rice (USDA food product)
    3 gallons of water
    2 cups vegetable oil (USDA food product)
    1 cup ready-to-use garlic, minced
    1 gallon, 2 pints, and 1 cup salsa verde (USDA food product)
    2 liters of water
    2 cups lime juice

    1 pound and 2⅓ ounces as purchased (AP) fresh cilantro

directions

To be prepared in advance
  1. Thaw the pork thigh two days before preparation. Critical Control Point (CCP): Thaw pork in refrigerator at 41°F or less.
To prepare the pork
  1. Cut the pork into ½ inch cubes.
  2. Season the pork with cilantro, oregano and cumin in a 20 gallon food container. Cover with a lid and reserve in the refrigerator. CCP: Refrigerate at 41°F or less.
  3. Preheat oven to 350°F convection oven Where Conventional oven at 375°F.
Prepare the rice
  1. Combine brown rice and water in two 12-inch by 20-inch by 4-inch steamer pans. Cover with aluminum foil and put the rice in the oven. Bake for 90 minutes. PCC: Heat brown rice to an internal temperature of 165°F for 15 seconds.
Assemble Pork Chili Verde with Rice
  1. Heat the vegetable oil over medium heat in a slanted skillet. Cook the pork cubes and garlic until the pork begins to brown.
  2. Add salsa verde, water and lime juice to a tilting pan. Stir continuously and simmer for 30 minutes. CCP: Cook pork chili verde to an internal temperature of 145°F for 15 seconds.
  3. Rinse, cut and chop the cilantro to measure 1 liter and 2¼ cups. Put aside.
  4. Portion 1 cup or a scoop of number 4 rice in a 16 ounce microwave-safe bowl. Top with ⅜ cup or a number 10 scoop of chili verde pork. Garnish each serving with 1 tablespoon chopped cilantro.

Nutritional analysis

  • Calories, in K calories: 375
  • Carbohydrates, in grams: 19.50
  • Protein, in grams: 19.40
  • Saturated fatty acids, in grams: 7.30
  • Trans fat, in grams: 0
  • Total fat, in grams: 24.20
  • Sodium, in milligrams: 455.20

General recipe information

Category



  • Soups, stews, chili recipes
  • Mexican recipes
  • Griddle Recipes

Serving suggestion


  • Yield 50 or Yield 100 ꟷ⅜ cup or 3 ounces Chili Verde Pork Ladle with 1 cup rice.

Contribution to meal pattern

The meal pattern contribution for this recipe is based on the suggested serving size above.

  • 2 ounces of meat equivalent/meat alternative
  • 2 ounces of whole grain rich equivalents
  • ¼ cup vegetables (¼ cup other vegetables)

If you decide to change this recipe or the serving size, you can use the tools available on the Resources tab of the CA Culinary Centers Standardized Recipes webpage to create your own standardized recipe or find the Meal Template contribution. .

U.S. Department of Agriculture food items



  • Frozen Boneless Pork Thigh Roast
  • Long grain dry parboiled brown rice
  • Vegetable oil
  • green salsa

Recipe Roots (Flavor Profile)





  • Southwestern United States
  • Central America or South America

Preparation time






  • Preparation: 30 minutes for 50 servings or 45 minutes for 100 servings
  • Cooking: 90 minutes for 50 or 100 servings
  • Assembly: 15 minutes for 50 servings or 30 minutes for 100 servings

Critical Control Point (CCP)






  • PCC: Thaw pork in refrigerator at 41°F or colder.
  • CCP: Refrigerate pork at 41°F or less.
  • PCC: Heat brown rice to an internal temperature of 165°F for 15 seconds.
  • CCP: Cook pork chili verde to an internal temperature of 145°F for 15 seconds.

Classification of children

culinary center

Natomas Unified School District