Pork Green Chili Burrito (Pre-K)

Yields

• Black beans, drained and rinsed: 56%
• Pork leg, boneless, cooked/shredded: 60%
• Rice (cooked), cheese, roasted red peppers, cilantro, tortillas, seasonings, water: 100%

Pre-Preparation

1. Drain and rinse black beans.
2. Wash and chop cilantro.
3. Thaw pork under refrigeration for 24–48 hours.
4. Preheat oven to 325°F.

Preparation

1. Place pork in a deep hotel pan.
2. Season with salt and pepper.
3. Add diced green chiles, cumin, chili powder, and water.
4. Roast pork uncovered for 2 hours until browned, then rotate 180 degrees to brown the other side for another 2 hours, or until the pork is shreddable (around 200 degrees F).
5. Add more water as needed.
6. While pork is cooking, combine rice and water.
7. Cook in a preheated steamer for 60 minutes, then cool completely according to HACCP; set aside until pork is finished.
8. Remove pork from hotel pans and shred. Reserve braising liquids and solids.
9. Add shredded pork to a large bowl.
10. Add rice, cheese, drained black beans, roasted red peppers, and cilantro.
11. Strain the green chiles from the braising liquid and add to the mix.
12. Mix well and add some of the reserved liquid to achieve a moist burrito filling that lightly holds together when pressed.
13. Cool completely according to HACCP if utilizing the next day.

Service Day
    14. Using a #8 disher, place one scoop onto a 9-inch whole wheat tortilla and roll into a burrito.

    15. Place 30 burritos onto lined sheet pans.

    16. Reheat burritos covered at 350°F for 20 minutes or until the internal temperature is 165°F.

    17. Cut burritos in half for service. Hold hot until service at 140°F or higher.

Serving
Slice burritos in half for Pre-K serving.
Serving = 1/2 burrito

Recipe Source
Boulder Valley School District Food Services