Pork Posole Rice Bowl

In “Coming Together for the Collective Good,” Contributing Editor Kelsey Casselbury puts a spin on school nutrition programs in the June/July 2018 issue of SN. With a dollop of creativity, a tablespoon of talent and a cup of perseverance, the Schwan’s Chef Collective Project changed the menu (and the attitude) at Albuquerque (N.M) Public Schools. Here is one of the recipes that made a difference:

Serves 50

Per Serving

370 cal., 10 g fat, 840 mg sod.

Meal pattern

2-oz.-eq. meat/meat alternate, 5/8 cup red/orange vegetables, 1/8 cup other vegetables, 1/4 cup starchy vegetables, 1-oz.-eq. grain.

14 1/4 lbs.     Pre-cooked, shredded pork carnitas, thawed

2 1/3 cups     Red chili sauce

4 Tbsps.         Dried oregano

4 1/2 lbs.        Frozen corn, prepared

25 cups          Fried rice, prepared

3 1/2 lbs.        Hominy, drained

25 cups          Fresh tomatoes, diced

  1. Preheat the oven to 350°F.
  2. In a bowl, mix the pork, chili sauce and oregano. Place the mixture into a 2-in. steam table pan and cover it with foil. Bake until the internal temperature reaches 165°F.
  3. In a bowl, combine the rice, corn and hominy. Place the mixture in a 2-in. steam table pan and cover it with foil. Bake at 350°F for 45 to 50 minutes, or until the internal temperature reaches 165°F.
  4. Divide 1/2 cup of tomatoes into portion cups. Portion 1 cup of rice mixture into bowl and top with 3/4 cup of the carnitas mixture.

Note: MINH Fried Rice can be used in this recipe. Full nutritional information is available online here.

Recipe and photo: Chef Jet Tila, Schwan’s Chef Collective, www.schwansfoodservice.com

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