Green Chili Pork Burrito
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- onions chopped 1 tbsp
- garlic minced 1 tbsp
- vegetable oil 1/2 tsp
- salsa verde 2 tbsp
- green chili peppers 1 tbsp
- pork shreds 10 oz
- chicken base low sodium 1/8 tsp
- water 1/2 cup
- cilantro chopped 1 tbsp
- lime juice 1-1/2 tsp
- sour cream fat free 1 tbsp
- brown rice 3/4 cup
- chicken base low sodium 1-1/2 tsp
- water 1/2 cup
- grain tortillas 4 whole
INSTRUCTIONS
- In a large pot over medium heat, sauté onions and garlic in oil for 45 seconds or until garlic turns slightly brown
- Add salsa, chilies, pork, chicken base, and water to pot and let simmer for 25 minutes. Internal temperature must reach 165° F
- Finish by stirring in cilantro, lime juice, and sour cream.
- In a 12 x 20 inch pan, place rice, chicken base, and water. Bake in 350° F oven for 15minutes. Combine pork and rice mixtures.
- Place 3/4 cups of mixture onto a tortilla and wrap like a burrito. Place burritos on a baking sheet, top with cheese (optional), and let warm slightly in the oven before serving.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 011282 ONIONS,RAW 1/3 cup + 4 TSP (chopped)
- 799939 GARLIC,RAW 1/3 cup + 4 tsp
- 050385 OIL, VEGETABLE 2 1/2 tsp
- 027047 SAUCE,SALSA,VERDE,RTS 3/4 cup + 1 Tbsp
- 799947 PEPPERS,CHILI,GRN,CND 1/3 cup + 4 tsp
- 120941 Pork Shreds 3 lbs + 14 1/2 ozs
- 799989 BASE, CHICKEN, LOW SODIUM 7/8 tsp
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 2 1/2 cups
- 011165 CORIANDER (CILANTRO) LEAVES,RAW 1/3 cup + 4 TSP (CHOPPED)
- 009161 LIME JUC,CND OR BTLD,UNSWTND 3 Tbsp + 1 tsp
- 001180 SOUR CREAM,FAT FREE 1/3 cup + 4 tsp
- 051426 RICE, BROWN, LONG GRAIN,PARBOILED, DRY 4 1/3 cups
- 799989 BASE, CHICKEN, LOW SODIUM 3 Tbsp + 1 tsp
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 3 1/3 cups
- 051565 Tortillas, Whole Grain or Whole Grain-Ri 25 tortilla
INSTRUCTIONS
- In a large pot over medium heat, sauté onions and garlic in oil for 45 seconds or until garlic turns slightly brown.
- Add salsa, chilies, pork, chicken base, and water to pot and let simmer for 25 minutes. Internal temperature must reach 165° F
- Finish by stirring in cilantro, lime juice, and sour cream.
- In a 2 inch hotel pan, or 12x 20 inch pan, place rice, chicken stock, and water. Bake in 350° F oven for 15 minutes. Combine pork and rice mixtures.
- Using a 3/4 cup scoop, place pork onto a tortilla and wrap like a burrito. Place on sheet tray, or 18 x 13 inch tray, top with cheese (option al), and hold hot for service.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 011282 ONIONS,RAW 3/4 cup + 1 TBSP (chopped)
- 799939 GARLIC,RAW 3/4 cup + 1 Tbsp
- 050385 OIL, VEGETABLE 1 Tbsp + 2 tsp
- 027047 SAUCE,SALSA,VERDE,RTS 1 2/3 cups
- 799947 PEPPERS,CHILI,GRN,CND 3/4 cup + 1 Tbsp
- 120941 Pork Shreds 7 lbs + 13 ozs
- 799989 BASE, CHICKEN, LOW SODIUM 1 5/8 tsp
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 5 cup
- 011165 CORIANDER (CILANTRO) LEAVES,RAW 3/4 cup + 1 TBSP (CHOPPED)
- 009161 LIME JUC,CND OR BTLD,UNSWTND 1/3 cup + 4 tsp
- 001180 SOUR CREAM,FAT FREE 3/4 cup + 1 Tbsp
- 051426 RICE, BROWN, LONG GRAIN,PARBOILED, DRY 3 lbs + 5 1/3 ozs
- 799989 BASE, CHICKEN, LOW SODIUM 1/3 cup + 4 tsp
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 1 qt + 2 5/8 cups
- 051565 Tortillas, Whole Grain or Whole Grain-Ri 50 tortilla
INSTRUCTIONS
- In a large pot over medium heat, sauté onions and garlic in oil for 45 seconds or until garlic turns slightly brown.
- Add salsa, chilies, pork, chicken base, and water to pot and let simmer for 25 minutes. Internal temperature must reach 165° F
- Finish by stirring in cilantro, lime juice, and sour cream.
- In a 2 inch hotel pan, place rice, chicken stock, and water. Bake in 350°F oven for 15 minutes. Combine pork and rice mixtures.
- Using a 3/4 cup scoop, place pork onto a tortilla and wrap like a burrito. Place on sheet tray, top with cheese (optional), and hold hot for service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 011282 ONIONS,RAW 1 2/3 CUPS (chopped)
- 799939 GARLIC,RAW 1 2/3 cups
- 050385 OIL, VEGETABLE 3 Tbsp + 1 tsp
- 027047 SAUCE,SALSA,VERDE,RTS 3 1/3 cups
- 799947 PEPPERS,CHILI,GRN,CND 1 2/3 cups
- 120941 Pork Shreds 15 lbs + 10 ozs
- 799989 BASE, CHICKEN, LOW SODIUM 1 Tbsp + 3/8 tsp
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 10 cup
- 011165 CORIANDER (CILANTRO) LEAVES,RAW 1 2/3 CUPS (CHOPPED)
- 009161 LIME JUC,CND OR BTLD,UNSWTND 3/4 cup + 1 Tbsp
- 001180 SOUR CREAM,FAT FREE 1 2/3 cups
- 051426 RICE, BROWN, LONG GRAIN,PARBOILED, DRY 6 lbs + 11 ozs
- 799989 BASE, CHICKEN, LOW SODIUM 3/4 cup + 1 Tbsp
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 3 qts + 1 1/4 cups
- 051565 Tortillas, Whole Grain or Whole Grain-Ri 100 tortilla
INSTRUCTIONS
- In a large pot over medium heat, sauté onions and garlic in oil for 45 seconds or until garlic turns slightly brown.
- Add salsa, chilies, pork, chicken base, and water to pot and let simmer for 25 minutes. Internal temperature must reach 165° F.
- Finish by stirring in cilantro, lime juice, and sour cream.
- In a 2 inch hotel pan, place rice, chicken stock, and water. Bake in 350°F oven for 15 minutes. Combine pork and rice mixtures.
- Using a 3/4 cup scoop, place pork onto a tortilla and wrap like a burrito. Place on sheet tray, top with cheese (optional), and hold hot for service.