Pinto Bean and Pork Mélange

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
12

A generous portion of this spicy combination of pork and beans will provide true comfort. Slowly cooked until the pork is tender, this dish will delight with full-bodied flavor.

Ingredients

1 tbsp. olive oil
2 lb. pork loin, cut into 1-in. cubes
2 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
1 onion, chopped
4 garlic cloves, minced
1 lb. Pinto beans, rinsed
8 cups chicken stock
1 lb. tomatillos
1 jalapeño pepper
1 bunch cilantro
Juice of 2 limes

Steps

1. Heat oil in 8-qt. stock pot. Add pork, cumin, salt, and pepper. Sauté until pork is browned, about 5-10 min.

2. Add onion and garlic and cook until softened. Add beans and stir to coat with oil. Add chicken stock and bring to a boil. Reduce heat to a simmer and cook for 2 hr. stirring occasionally.

3. In a food processor, puree tomatillos, jalapeño pepper, cilantro, and lime juice. Add to stock pot and simmer for additional 1⁄2 hr., or until beans are tender.

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

FSD Resources