Pork Green Chili Burrito PK

Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

Drained black beans yield: 56%
Pork leg without bone yields 60%

1. Drain and rinse black beans.
2. Chop cilantro.
3. Thaw pork under refrigeration for 24-48 hours.
4. Preheat oven to 325 degrees F.

Preparation

1. Place pork in a deep hotel pan.
2. Season with salt and pepper.
3. Add dice green chilies, cumin, chili powder, and water.
4. Roast pork, uncovered for two hours until browned then rotate 180 degrees to brown other side for another 2 hours.
5. Add more water as needed.
6. While pork is cooking, combine rice and water.
7. Cook in a preheated steamer for 60 minutes and then cool completely. Set aside until pork is finished.
8. Remove pork from hotel pans and shred. Reserve braising liquids and ingredients from pork.
9. Add shredded pork to a large bowl.
10. Add in rice, cheese, drained black beans, roasted red peppers, and cilantro.
11. Strain the green chilies from the braising liquid and add to the mix.
12. Mix well and add in some of the liquid to achieve a nice moist burrito filling that will hold together lightly when pressed in your hand.
13. Using a #8 disher, place one scoop onto a 9 inch whole wheat tortilla and roll into a burrito.
14. Place 30 burritos onto lined sheet pans.
15. Reheat burritos covered at 350 degrees for 20 minutes or until internal temperature is 165 degrees.

Serving

Slice burritos in half for PK serving.
Serving = 1/2 Burrito