Taino Chili

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
11

Executive Chef Keenan J. Cain
Legacy Retirement Communities
Lincoln, Neb.

“Corn was introduced to us from the original American natives as a staple," Cain says. "In this recipe, hominy replaces the beans and mild green chilies, [and] tomatillos and/or salsa verde replace the traditional red chilies and tomatoes as the body. Beef gives way to ground pork and adds its own distinct flavor profile."

Ingredients

2 tbsp. pure olive oil
1 lb. ground pork
1 carrot, shredded
1 celery, minced
1 onion, minced
3 tbsp. flour
6 cups chicken broth
1 tbsp. crushed garlic
4 tomatillos, chopped coarsely
1 pint salsa verde, verde enchilada sauce-tomatillos, green chilies or a similar regional favorite
1/4 cup chipotle sauce (chipotle peppers work well; use as you would a bay leaf)
36 oz. hominy undrained
1 tbsp. cumin to taste
1/4 cup chili powder (optional)
1/2 tsp. thyme or oregano
2 oz. pimento

Steps

  1. Heat olive oil in suitable pan.
  2. Brown ground pork to doneness, do not drain and reserve fat for roux base.
  3. Add carrot, celery and onion, cooking briefly. Add flour and finish cooking vegetables.
  4. Combine broth and stir slowly as you add to pan. Mix well.
  5. Add remaining ingredients accordingly and bring to a simmer.
  6. Cook and adjust seasonings to taste and desired thickness. Garnish with cilantro leaf.
  7. Serve with warm tortillas. 

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

FSD Resources