Green Chili Pork Burrito
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 1 tbsp.
- Garlic, raw ‎ 1 1/2 tsp.
- Vegetable oil, palm kernel ‎ 3/8 tsp.
- Sauce, salsa, verde, ready-to-serve ‎ 1 tbsp., 1 1/3 tsp. ‎
- Peppers, chili, green, canned ‎ 1 tbsp.
- Pork Shreds, Sous Vide, 240/2.23oz, 33.5#, 2M, Comida Vida,470510 ‎ 6 3/4 oz.
- Beverages, water, tap, municipal ‎ 1/4 c., 2 1/2 tsp. ‎
- Coriander (cilantro) leaves, raw ‎ 1 tbsp.
- Lime juice, raw ‎ 3/4 tsp.
- Sour cream, light ‎ 1 tbsp.
- Rice, Brown, Long-Grain, Parboiled, Dry, 25#, USDA, 101031 dry 1/2 c., 1 tsp. ‎
- Soup, chicken broth or bouillon, dry ‎ 3/8 tsp.
- Beverages, water, tap, municipal ‎ 1/3 c., 1 tbsp., 1/8 tsp. ‎
- Tortilla, Whole Wheat, 9", 12/12ct, 17.7#, 2WG, Catallia, 40029 ‎ 3 tortilla
INSTRUCTIONS
- In a large pot over medium heat, saute onions and garlic in oil for 45 seconds until garlic turns slightly brown.Â
- Add salsa, chiles, pork, chicken base, and water to pot and let simmer for 25 minutes. Internal temperature must reach 165 degrees F.Â
- Finish by stirring in cilantro, lime juice, and sour cream.Â
- In a 2 inch hotel pan, or 12x20 inch pan, place rice, chicken base, and water. Bake in a 350 degree F oven for 20-25 minutes. Combine pork and rice mixtures.
- Using a 4 oz spoodle or scoop, place pork onto tortilla and wrap like a burrito. Cut burritos inhalf and place on a sheet tray, or 18x13 inch tray and hold hot for service.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 1/4 c .
- Garlic, raw ‎ 2 tbsp.
- Vegetable oil, palm kernel ‎ 1 1/2 tsp.
- Sauce, salsa, verde, ready-to-serve ‎ 1/3 c., 2 tsp. ‎
- Peppers, chili, green, canned ‎ 1/4 c.
- Pork Shreds, Sous Vide, 240/2.23oz, 33.5#, 2M, Comida Vida,470510 ‎ 1 Ibs., 12 oz. ‎
- Beverages, water, tap, municipal ‎ 1 1/4 c.
- Coriander (cilantro) leaves, raw ‎ 1/4 c.
- Lime juice, raw ‎ ‎ 1 tbsp.
- Sour cream, light ‎ 1/4 c.
- Rice, Brown, Long-Grain, Parboiled, Dry, 25#, USDA, 101031 dry‎ 1 pt., 2 tbsp., 2 tsp. ‎
- Soup, chicken broth or bouillon, dry ‎ 1 1/2 tsp.
- Beverages, water, tap, municipal ‎ 1 1/2 c., 2 tbsp., 1 3/4 tsp. ‎
- Tortilla, Whole Wheat, 9", 12/12ct, 17.7#, 2WG, Catallia, 40029 ‎ 12 1/2 tortilla
INSTRUCTIONS
- In a large pot over medium heat, saute onions and garlic in oil for 45 seconds until garlic turns slightly brown.Â
- Add salsa, chiles, pork, chicken base, and water to pot and let simmer for 25 minutes. Internal temperature must reach 165 degrees F.Â
- Finish by stirring in cilantro, lime juice, and sour cream.Â
- In a 2 inch hotel pan, or 12x20 inch pan, place rice, chicken base, and water. Bake in a 350 degree F oven for 20-25 minutes. Combine pork and rice mixtures.
- Using a 4 oz spoodle or scoop, place pork onto tortilla and wrap like a burrito. Cut burritos inhalf and place on a sheet tray, or 18x13 inch tray and hold hot for service.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 1 c.
- Garlic, raw ‎ 1/2 c.
- Vegetable oil, palm kernel ‎ 2 tbsp.
- Sauce, salsa, verde, ready-to-serve ‎ 1 1/2 c.
- Peppers, chili, green, canned ‎ 1 c.
- Pork Shreds, Sous Vide, 240/2.23oz, 33.5#, 2M, Comida Vida,470510 ‎ 7 Ibs.
- Beverages, water, tap, municipal ‎ 1 qt., 1 c. ‎
- Coriander (cilantro) leaves, raw ‎ 1 c.
- Lime juice, raw ‎ 1/4 c.
- Sour cream, light ‎ 1 c.
- Rice, Brown, Long-Grain, Parboiled, Dry, 25#, USDA, 101031 dry 2 qt., 1/2 c., 2 tbsp., 1 3/4 tsp. ‎
- Soup, chicken broth or bouillon, dry ‎ ‎ 2 tbsp.
- Beverages, water, tap, municipal ‎ 1 qt., 1 pt., 1/2 c., 1 tbsp., 1 7/8 tsp. ‎
- Tortilla, Whole Wheat, 9", 12/12ct, 17.7#, 2WG, Catallia, 40029 ‎ 50 tortilla
INSTRUCTIONS
- In a large pot over medium heat, saute onions and garlic in oil for 45 seconds until garlic turns slightly brown.Â
- Add salsa, chiles, pork, chicken base, and water to pot and let simmer for 25 minutes. Internal temperature must reach 165 degrees F.Â
- Finish by stirring in cilantro, lime juice, and sour cream.Â
- In a 2 inch hotel pan, or 12x20 inch pan, place rice, chicken base, and water. Bake in a 350 degree F oven for 20-25 minutes. Combine pork and rice mixtures.
- Using a 4 oz spoodle or scoop, place pork onto tortilla and wrap like a burrito. Cut burritos inhalf and place on a sheet tray, or 18x13 inch tray and hold hot for service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 1 pt.
- Garlic, raw ‎ 1 c.
- Vegetable oil, palm kernel ‎ 1/4 c.
- Sauce, salsa, verde, ready-to-serve ‎ 1 pt., 1 c. ‎
- Peppers, chili, green, canned ‎ 1 pt.
- Pork Shreds, Sous Vide, 240/2.23oz, 33.5#, 2M, Comida Vida,470510 ‎ 14 Ibs
- Beverages, water, tap, municipal ‎ 2 qt., 1 pt. ‎
- Coriander (cilantro) leaves, raw ‎ 1 pt.
- Lime juice, raw ‎ 1/2 c.
- Sour cream, light ‎ 1 pt.
- Rice, Brown, Long-Grain, Parboiled, Dry, 25#, USDA, 101031 dry 1 gal., 1 1/4 c., 1 tbsp., 3/8 tsp. ‎
- Soup, chicken broth or bouillon, dry ‎ 1/4 c.
- Beverages, water, tap, municipal ‎ 3 qt., 1 c., 3 tbsp., 5/8 tsp. ‎
- Tortilla, Whole Wheat, 9", 12/12ct, 17.7#, 2WG, Catallia, 40029 ‎ 100 tortilla
INSTRUCTIONS
- In a large pot over medium heat, saute onions and garlic in oil for 45 seconds until garlic turns slightly brown.Â
- Add salsa, chiles, pork, chicken base, and water to pot and let simmer for 25 minutes. Internal temperature must reach 165 degrees F.Â
- Finish by stirring in cilantro, lime juice, and sour cream.Â
- In a 2 inch hotel pan, or 12x20 inch pan, place rice, chicken base, and water. Bake in a 350 degree F oven for 20-25 minutes. Combine pork and rice mixtures.
- Using a 4 oz spoodle or scoop, place pork onto tortilla and wrap like a burrito. Cut burritos inhalf and place on a sheet tray, or 18x13 inch tray and hold hot for service.