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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Southwestern Diced Pork Chili

JTM Products:

Instructions:

Pre-preparation:

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



To prepare chili base:

Combine 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

-taco seasoning

-roasted onions

-diced jalapenos

After 30 minute cook step, add whole kernel corn and cook for an additional 5-10 minutes.



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



From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Pork to ensure proper mixing.

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. Combine pork with heated chili base and serve



- Yields 23 servings in total

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

Nutritional contribution:

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



Serving tips:

Serve over Brown rice, Cilantro rice or with WG tortilla chips

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