Pork Diablo

Cook Time: 90 Min.

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 300°F


Nutritional Content

Allergens: Tomato; Onion; Corn; Mustard; Carrots; Celery; Pork & Products; Garlic

Calories: 110 Kcal

Carbohydrates: 6 g

Protein: 16 g

Total Fat: 3 g

Calcium: 20 mg

Sodium: 125 mg


Ingredients

10 Servings

  • 2 lb Pork, Diced Raw

  • 2.5 Oz Onion, Yellow

  • 1 1/8 Cup Tomato, Puree Cnd

  • 3/4 tsp Garlic, Powder

  • 3/4 tsp Pepper, Black Ground

  • 1/8 tsp Pepper, Cayenne

  • 1/2 tsp Cumin, Ground

  • 1/8 tsp Salt, Iodized

  • 1/8 tsp Mustard, Ground

  • 1 1/4 tsp Base, Vegetable Paste LS G-F

  • 3/4 Cup Water, Tap

  • 1/3 Cup Peppers, Chile Green Cnd

  • 1 Tbsp 2 tsp Cornstarch

  • 3 Tbsp 2 tsp Water, Tap

25 Servings

  • 5 lb Pork, Diced Raw

  • 6.5 Oz Onion, Yellow

  • 2 3/4 Cup Tomato, Puree Cnd

  • 2 tsp Garlic, Powder

  • 2 tsp Pepper, Black Ground

  • 1/4 tsp Pepper, Cayenne

  • 1 1/4 tsp Cumin, Ground

  • 1/4 tsp Salt, Iodized

  • 1/4 tsp Mustard, Ground

  • 1 Tbsp Base, Vegetable Paste LS G-F

  • 2 Cup Water, Tap

  • 1 Cup Peppers, Chile Green Cnd

  • 1/4 Cup Cornstarch

  • 1/2 Cup Water, Tap

50 Servings

  • 10 lb Pork, Diced Raw

  • 13.5 Oz Onion, Yellow

  • 1 1/2 Qt Tomato, Puree Cnd

  • 1 Tbsp 1 tsp Garlic, Powder

  • 1 Tbsp 1 tsp Pepper, Black Ground

  • 3/4 tsp Pepper, Cayenne

  • 2 1/2 tsp Cumin, Ground

  • 3/4 tsp Salt, Iodized

  • 1/2 tsp Mustard, Ground

  • 2 Tbsp Base, Vegetable Paste LS G-F

  • 1 Qt Water, Tap

  • 2 Cup Peppers, Chile Green Cnd

  • 1/2 Cup Cornstarch

  • 1 1/8 Cup Water, Tap

100 Servings

  • 20 lb Pork, Diced Raw

  • 1 lb 11 Oz Onion, Yellow

  • 2 3/4 Qt Tomato, Puree Cnd

  • 2 Tbsp 2 tsp Garlic, Powder

  • 2 Tbsp 2 tsp Pepper, Black Ground

  • 1 1/4 tsp Pepper, Cayenne

  • 1 Tbsp 2 tsp Cumin, Ground

  • 1 1/4 tsp Salt, Iodized

  • 1 tsp Mustard, Ground

  • 1/4 Cup Base, Vegetable Paste LS G-F

  • 2 Qt Water, Tap

  • 1 Qt Peppers, Chile Green Cnd

  • 1 Cup Cornstarch

  • 2 1/4 Cup Water, Tap


Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Brown meat

  3. Dice onion; add to meat. Continue cooking until onion is softened.

  4. Add seasonings; water, drained peppers and tomato puree. Simmer until pork is tender 1-2 hrs.

  5. Combine cornstarch and water to form a paste. Pour cornstarch mixture slowly into pork mixture, stirring constantly until thickened

  6. For Fresh Pork and Ham Cuts: Cook to internal temp of 145F/63C held for 15 sec.

  7. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

  8. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  9. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

  10. Discard unused product.



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Seasoned Pork Cubes & Onions

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