Yields 50 Servings
This recipe yields 1 gallon, 2¾ cups of pork chili verde and 3 gallons and 2 cups of rice to make 50 servings: ⅜ cup or 3-ounce ladle of pork chili verde with 1 cup rice.
Ingredients
Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.
-
10 pounds and 13 ounces frozen boneless pork leg roast (U.S. Department of Agriculture [USDA] food item)
½ cup dried, coriander ground
½ cup dried whole oregano
¾ cup cumin, ground
7 pounds dry long grain parboiled brown rice (USDA food item)
1 gallon and 2 quarts water
1 cup vegetable oil (USDA food item)
½ cup ready-to-use garlic, minced
3 quarts and ½ cup salsa verde (USDA food item)
1 quart water
1 cup lime juice
9–⅓ ounces as purchased (AP) fresh cilantro
Directions
To Prepare in Advance
- Thaw pork leg two days prior to preparation. Critical Control Point (CCP): Thaw pork in refrigerator at 41°F or lower.
To Prepare Pork
- Cut the pork into ½ inch cubes.
- Season pork with coriander, oregano, and cumin in 20-gallon food box container. Cover with lid and set aside in refrigerator. CCP: Refrigerate pork at 41°F or lower.
- Preheat oven to 350°F convection oven or 375°F conventional oven.
To Prepare Rice
- Combine brown rice and water in oneꟷ12 inch by 20 inch by 4 inch steam table pan. Cover with foil and place rice in oven. Cook for 90 minutes. CCP: Heat brown rice to an internal temperature of 165°F for 15 seconds.
To Assemble Pork Chili Verde with Rice
- Heat vegetable oil over medium heat in tilt skillet. Cook pork cubes and garlic until pork starts to brown.
- Add salsa verde, water, and lime juice in tilt skillet. Stir continuously and simmer for 30 minutes. CCP: Cook pork chili verde to internal temperature of 145°F for 15 seconds.
- Rinse, trim, and chop cilantro to measure 3 cups and 2 tablespoons. Set aside.
- Portion 1 cup or one number 4 scoop rice in 16-ounce microwave safe bowl. Top with ⅜ cup or one number 10 scoop pork chili verde. Garnish each serving with 1 tablespoon chopped cilantro.
Nutritional Analysis
- Calories, in K calories: 375
- Carbohydrates, in grams: 19.50
- Protein, in grams: 19.40
- Saturated fat, in grams: 7.30
- Trans fat, in grams: 0
- Total fat, in grams: 24.20
- Sodium, in milligrams: 455.20
Yields 100 Servings
This recipe yields 2 gallons, 1 quart, 1½ cups of pork chili verde and 6 gallons and 1 quart of rice to make 100 servings: ⅜ cup or 3-ounce ladle of pork chili verde with 1 cup rice.
Ingredients
Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.
-
21 pounds and 10 ounces frozen boneless pork leg roast (U.S. Department of Agriculture [USDA] food item)
1 cup dried coriander, ground
1 cup dried whole oregano
1½ cups cumin, ground
14 pounds dry long grain parboiled brown rice (USDA food item)
3 gallons water
2 cups vegetable oil (USDA food item)
1 cup ready-to-use garlic, minced
1 gallon, 2 quarts, and 1 cup salsa verde (USDA food item)
2 quarts water
2 cups lime juice
1 pound and 2⅓ ounces as purchased (AP) fresh cilantro
Directions
To Prepare in Advance
- Thaw pork leg two days prior to preparation. Critical Control Point (CCP): Thaw pork in refrigerator at 41°F or lower.
To Prepare Pork
- Cut the pork into ½ inch cubes.
- Season pork with coriander, oregano, and cumin in 20-gallon food box container. Cover with lid and set aside in refrigerator. CCP: Refrigerate at 41°F or lower.
- Preheat oven to 350°F convection oven or 375°F conventional oven.
To Prepare Rice
- Combine brown rice and water in twoꟷ12 inch by 20 inch by 4 inch steam table pans. Cover with foil and place rice in oven. Cook for 90 minutes. CCP: Heat brown rice to an internal temperature of 165°F for 15 seconds.
To Assemble Pork Chili Verde with Rice
- Heat vegetable oil over medium heat in tilt skillet. Cook pork cubes and garlic until pork starts to brown.
- Add salsa verde, water, and lime juice in tilt skillet. Stir continuously and simmer for 30 minutes. CCP: Cook pork chili verde to internal temperature of 145°F for 15 seconds.
- Rinse, trim, and chop cilantro to measure 1 quart and 2¼ cups. Set aside.
- Portion 1 cup or one number 4 scoop rice in 16-ounce microwave safe bowl. Top with ⅜ cup or one number 10 scoop pork chili verde. Garnish each serving with 1 tablespoon chopped cilantro.
Nutritional Analysis
- Calories, in K calories: 375
- Carbohydrates, in grams: 19.50
- Protein, in grams: 19.40
- Saturated fat, in grams: 7.30
- Trans fat, in grams: 0
- Total fat, in grams: 24.20
- Sodium, in milligrams: 455.20
General Recipe Information
Category
- Soups, Stews, Chili Recipes
- Mexican Recipes
- Hot Plate Recipes
Serving Suggestion
- Yield 50 or yield 100ꟷ⅜ cup or 3 ounce ladle servings of Pork Chili Verde with 1 cup Rice.
Contribution to Meal Pattern
The contribution to the meal pattern for this recipe is based on the suggested serving size above.
- 2 ounce equivalents meat/meat alternative
- 2 ounce equivalents whole grain-rich
- ¼ cup vegetable (¼ cup other vegetable)
If you decide to modify this recipe or serving size, you may use the tools available on the
CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.
U.S. Department of Agriculture Food Items
- Frozen boneless pork leg roast
- Dry long grain parboiled brown rice
- Vegetable oil
- Salsa Verde
Recipe Roots (Flavor Profile)
- Southwest USA
- Central or South America
Preparation Time
- Preparation: 30 minutes for 50 servings or 45 minutes for 100 servings
- Cook: 90 minutes for 50 or 100 servings
- Assembly: 15 minutes for 50 servings or 30 minutes for 100 servings
Critical Control Point (CCP)
- CCP: Thaw pork in refrigerator at 41°F or lower.
- CCP: Refrigerate pork at 41°F or lower.
- CCP: Heat brown rice to an internal temperature of 165°F for 15 seconds.
- CCP: Cook pork chili verde to internal temperature of 145°F for 15 seconds.
Kid Rating
Culinary Center
Natomas Unified School District
.