Place pork, water, beer, salt, chipotles & oregano in a pot and cook for 30 minutes on medium heat.
In a sauce pan, heat oil, onions, peppers, tomatoes, garlic chili powder & pumpkin. Mix sour cream and ¼ cup of pumpkin, then put in fridge. Mix the 2 mixtures that are heated, simmer for 15 minutes.
lace in bowl and top with sour cream mixture.
Ingredients
2 cans adobo sauce, with chili peppers
5 lbs. Allegiance® Pork, Loin Chops, cubed
2 cans beer, Tecate®
1 Tbsp. oregano
1/2 cup chili powder
2 each Contigo® Pepper(s), Jalapeño
8 each garlic, clove(s), chopped
1/2 cup Nature's Best Dairy® Sour Cream
10 each Peak Fresh Produce® Brussels Sprouts, quartered
2 each Peak Fresh Produce® Onion(s)
1/4 cup Piancone® Oil, Olive, Extra Virgin
30 oz pumpkin, solid pack , canned
2 pinches salt
6 each tomato(es), Roma, diced
3 cups water
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
