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El Paso Pork Stew

INGREDIENTS:12 oz. dry navy beans
36 oz. water
2 Tbsps. canola oil
1-½ lbs. pork shoulder meat, trimmed and cut ½ in. dice
½ tsp. sea salt
½ tsp. black pepper
½ tsp. cumin
2 tsps. fresh garlic, minced
8 oz. red bell pepper, ½ in. dice
8 oz. yellow bell pepper, ½ in. dice
8 oz. Vidalia onion, ½ in. dice
12 oz. mushrooms, quartered
32 oz. chicken stock
32 oz. beef stock
1 oz. fresh cilantro leaves, chopped
10 oz. jalapeno cheese, shredded
8 oz. green chiles, drained well
1 tsp. cumin
1 tsp. Pepper Supreme (McCormick)

3 oz. green chilies, chopped
3 oz. red pepper dice
6 oz. tortilla chips, held warmDIRECTIONS:1. Soak beans in water, overnight under refrigeration. Reserve.

2. In a medium stockpot over medium high heat, heat oil. Add diced pork, salt, pepper and ½ tsp. cumin, and saute until pork begins to lightly brown.

3. Add garlic, red peppers, yellow peppers, onions and mushrooms and saute 4 minutes, stirring often.

4. Drain soaked beans. Add chicken base, beef base and beans to the pork mixture. Let simmer 1 hour on medium heat until beans are cooked and pork is tender.

5. Add cilantro, cheese, chilies, 1 tsp. cumin and Pepper Supreme and let simmer 15 minutes more. Remove from the heat.

6. Chill mixture quickly to 40°F or below within two hours. Portion 10 oz. Of chilled product into 12 oz. casserole dishes, cover and hold at 40° F or below for service.

7. To cook: Preheat impinger oven to 500°F and set for a six minute run. Send dishes through the impinger oven to order based upon demand ensuring that the internal temperature registers 165°F. Gamish with a sprinkle of ¼ oz. each of the chopped green chiles and red peppers and ½ oz. warm tortilla chips.SERVINGS:12 servingsFrom:Matt Mantini, Division Executive Chef, Sodexho Marriott Services, Pittsburgh, PA

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