Black Pearl Medley® Pork Chile Verde - K-12 Foodservice

Black Pearl Medley® Pork Chile Verde - K-12 Foodservice

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

InHarvest Products Used


Yield: 28 servings

Each 1-cup portion provides 1 grain/bread eq., ¼ cup vegetable (legume), 1/8 cup vegetable (other), 2 oz. eq. meat/alt.

  • 1 t.    vegetable oil
  • 2 c.    onion, medium dice
  • ½ c.    garlic clove, minced
  • 2½ qts.    chicken stock, low sodium
  • 4 T.    cumin, ground
  • 1 T.    kosher salt
  • 2 lbs.    InHarvest Black Pearl Medley®
  • 3½ lbs.    pork, boneless cubed, cooked
  • 4 c.    salsa verde
  • 4 c.    black beans, canned, drained
  • 1 c.     cilantro leaves, chopped



  1. In a pot large enough to hold all of the stock, heat the oil over medium heat.
  2. Sauté the onion and garlic, stirring occasionally until the onion is translucent.
  3. Add the chicken stock, cumin and salt. Bring to a boil.
  4. Into each 2½” hotel pan, place 2 lbs. InHarvest Black Pearl Medley, 3½ lbs. pork, 4 c. salsa verde, 4 c. black beans, 1 c. cilantro and 2½ qts. hot stock mixture. Stir well to combine and distribute the ingredients.
  5. Cover the pan tightly with parchment paper and foil. Cook in a 350°F convection oven for approximately 1 hour or until the rice is tender.
  6. Let stand, covered, for 10 minutes.

Nutrition Facts
Per serving: 319 cal., 23 g pro., 36 g carb., 7 g fiber, 10 g fat (3 g sat. fat), 48 mg chol., 323 mg sod., 1 g sugar

Recipe Tips

  1. This recipe is intended to be made in multiple hotel-pan batches. If the desired total is not a multiple of the hotel-pan yield, a partial pan may be made with adjustments to the amounts listed in the directions.
  2. The Meat/Meat Alternate contribution is calculated on an ounce-to-ounce basis. If using a product that requires more than 1 ounce to meet the ounce equivalent, the recipe will require adjustment in order to meet the stated M/MA contribution.