Green Chili Pork Taco
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.
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission,10462 ‎ 6 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.
- Using a 2 oz spoodle or scoop, place pork onto tortilla and wrap like a burrito. Place on a sheet tray, or 18x13 inch tray and hold hot for service.Â
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.
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission,10462 ‎ ‎ 25 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.
- Using a 2 oz spoodle or scoop, place pork onto tortilla and wrap like a burrito. Place on a sheet tray, or 18x13 inch tray and hold hot for service.Â
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.
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission,10462 ‎ 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.
- Using a 4 oz spoodle or scoop, place pork onto tortilla and wrap like a burrito. Place on a sheet tray, or 18x13 inch tray and hold hot for service.Â
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.
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission,10462 ‎ 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.
- Using a 4 oz spoodle or scoop, place pork onto tortilla and wrap like a burrito. Place on a sheet tray, or 18x13 inch tray and hold hot for service.Â