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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