Number of Servings

Ingredients: Quantity:
Diced Green Chiles 1.0 lbs.
JTM Sous Vide Diced Pork 5.0 lbs.
Onions, Raw (1-Medium) 1.75 lbs.
USDA Black Beans (100359) 2.5 lbs.
USDA Brown Rice (100499) 20 cups
USDA Diced Tomatoes (100329) 2.0 lbs.
USDA Pinto Beans (100365) 2.5 lbs.
USDA Salsa (100330) #10 can

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



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Ranchero Pork Chili Bowl

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. Add the following ingredients to Sous Vide Pork: Onions, USDA Black Beans (100359), USDA Pinto Beans (100365), USDA Diced Tomatoes (100329), and diced green chiles. Cover pan and place in a 350F oven

3. Cook for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point)

4. Prepare USDA Brown Rice (100499) according to manufacturer's instructions and reserve until service.

6. Portion 1/2 cup of cooked rice in bowl, top with 1 cup of Ranchero Chili.

Nutritional contribution:

One serving provides: 2.0 oz. M/MA + 1.60 oz. Grain equivalent + 1/2 cup R/O vegetable + 1/8 Other vegetable + 1/8 cup Legumes (Total Serving size = 7.90 oz. by weight + 1/2 cup rice)

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