Ruby Wild Blend™ Pork Chile Verde Bowl (2 lbs.) - K-12 Foodservice

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


Yield: 16 servings

Each portion provides 2 grain/bread servings, ½ cup vegetable (legume), ¼ cup vegetable (other), 2 oz. eq. meat/alt.


  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