Black Pearl Medley® Pork Chile Verde

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  • Black pearl medley port chili verde in bowl


  • 1 t. vegetable oil
  • 2 c. onion, medium dice
  • 1/2 c. garlic cloves, minced
  • 2 1/2 qts. chicken stock, low sodium
  • 4 T. ground cumin
  • 1 T. kosher salt
  • 3 1/2 lbs. pork, boneless cubed, cooked
  • 4 c. salsa verde
  • 4 c. black beans, canned, drained
  • 1 c. cilantro leaves, chopped


  1. In a pot large enough to hold all of the stock, heat the oil over medium heat.
  2. Sauté the onion and garlic, stirring occasionally until the onion is translucent.
  3. Add the chicken stock, cumin and salt. Bring to a boil.
  4. Into each 2½” hotel pan, place 2 lbs. InHarvest Black Pearl Medley, 3½ lbs. pork, 4 c. salsa verde, 4 c. black beans, 1 c. cilantro and 2½ qts. hot stock mixture. Stir well to combine and distribute the ingredients.
  5. Cover the pan tightly with parchment paper and foil. Cook in a 350°F convection oven for approximately 1 hour or until the rice is tender.
  6. Let stand, covered, for 10 minutes.

Recipe Yield: 28 (1 c.) servings

Nutrition Facts

Per serving: 319 cal., 22 g pro., 37 g carb., 4 g fiber, 10 g fat (3 g sat. fat), 48 mg chol., 320 mg sod., 1 g sugar

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Recipe Yield

This recipe is intended to be made in multiple hotel-pan batches. If the desired total is not a multiple of the hotel-pan yield, a partial pan may be made with adjustments to the amounts listed in the directions.