Number of Servings

Ingredients: Quantity:
JTM Salsa Verde 40 oz.
JTM Sous Vide Diced Pork 10 lbs.
Ortega Green Fire Roasted Diced Chilies 8.0 oz.
USDA Salsa (100330) 24 oz.

Prep Time: 60 min.     Yields: 46
Desired Yield:



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Chile Pork Verde

JTM Products:


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. Combine the following ingredients and place into the full size pan with the sous vide pork: 5 cups of green enchilada sauce, 3 cups of salsa, and 1 cup of green chilies.

3. 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) stirring once after 20 minutes

To Portion/serve:

5.04 oz. (by weight) or a #6 scoop or 2/3 cup by volume = 2 m/ma

Serving options:

- Rice bowl: brown rice and chile verde

- Chile verde burrito: WG tortilla, WG rice/Spanish rice, and chile verde

- Quesadilla: WG flour tortilla, Kraft Mexican cheese blend, and chile verde

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