Number of Servings

Ingredients: Quantity:
Beef Broth 2.0 lbs.
Diced Jalapenos 2.0 oz.
Diced Onions 3.0 oz.
JTM Sous Vide Diced Pork 5.0 lbs.
Taco Seasoning 3.0 oz.
USDA Black Beans (100359) 2.0 lbs.
USDA Diced Tomatoes (100329) 2.5 lbs.
USDA Kidney Beans (100370) 2.0 lbs.
USDA Tomato Paste (100327) 4.0 oz.
USDA Whole Kernel Corn (100313) 8.0 oz.

Prep Time: 45 min.     Yields: 23
Desired Yield:

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EMAIL RECIPE

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Southwestern Diced Pork Chili

JTM Products:

Instructions:

For best results, thaw Sous Vide Pork in cooler (<40F) for 48 -72.



From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert.

2. Cover and place in a 350F oven for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point)

3. Roast diced onions and diced jalapenos for 6 - 8 minutes in a pre-heated 350* oven.

5. Add the following ingredients and bring to a boil, then reduce to a simmer and cook for 30 minutes:

-Diced tomatoes, beef broth, tomato paste, black beans, kidney beans, and taco seasoning.

6. After 30 minutes, simmer. Add whole kernel corn and cook for an additional 5-7 minutes.

7. Combine pork with chili base.



- Yields 23 servings in total

- 5.90 oz. serving by weight or 3/4 cup by volume

- Provides: 2.0 oz. M/MA + 1/8 cup R/O vegetable + 1/8 cup Legumes

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.