Number of Servings

Ingredients: Quantity:
Beef Broth 2.0 lbs.
Black Pepper 1 tbsp.
Chili Powder 4 tbsp.
Cumin 1 tbsp.
Diced Onions 3.0 oz.
Diced Red Bell Peppers 2.0 oz.
Garlic Powder 2 tbsp.
JTM Sous Vide Diced Pork 5.0 lbs.
Paprika 1 tbsp.
USDA Diced Tomatoes (100329) 2.5 lbs.
USDA Tomato Paste (100334) 4.0 oz.

Prep Time: 50 min.     Yields: 23
Desired Yield:

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EMAIL RECIPE

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Pork Guisada

JTM Products:

Instructions:

Pre-preparation:

To prepare stew base:

Cook diced onions and diced red bell peppers for 3-4 minutes in a saute pan or 350F oven

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

-chili powder

-garlic powder

-black pepper

-paprika

-cumin

-cooked peppers

-cooked onions



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 carne guisada base and serve.



- Yields 23 servings in total

- 4.2 oz. serving by weight or 5/8 cup by volume

Nutritional contribution:

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

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