Ruby Wild Blend™ Pork Chile Verde Bowl (8 oz.) - K-12 Foodservice

This recipe was developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used

Ingredients:

Yield: 4 servings

  • 8 oz. InHarvest Ruby Wild Blend™
  • 1/4 t. vegetable oil
  • 1/2 c. onion, medium dice
  • 1/8 c. garlic clove, minced
  • 1 T. cumin, ground
  • 1 ½ t. kosher salt
  • 1 c. salsa verde
  • 3/4 c. chicken stock, low sodium
  • 8 oz. pork, boneless cubed, cooked
  • 2 c. black beans, canned, drained
  • ¼ c. cilantro leaves, chopped

Directions:

  1. Cook InHarvest Ruby Wild Blend according to package directions.
  2. Hold hot for service.
  3. Heat oil in a large pot, add onions and garlic. Sauté until onions are translucent.
  4. Add cumin, salt, salsa verde and chicken stock. Bring to a boil, reduce heat and simmer for 10 minutes.
  5. Add pork to the sauce and simmer an additional 10 minutes.
  6. Hold hot for service.
  7. Heat beans in a hotel pan in the oven until beans reach 165 degrees.
  8. Hold hot for service.
  9. To serve, place 1 c. rice in a bowl, top with 1/2 c. beans, 4 oz. ladle of pork/salsa mix and sprinkle with cilantro.

Nutrition Facts
Per serving: 520 cal., 31 g pro., 75 g carb., 11 g fiber, 11 g fat (3 g sat. fat), 48 mg chol., 532 mg sod., 1 g sugar