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This recipe yields 1 gallon, 2¾ cups of pork chili verde and 3 gallons and 2 cups of rice to make 50 servings: ⅜ cup or 3-ounce ladle of pork chili verde with 1 cup rice.

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

10 pounds and 13 ounces frozen boneless pork leg roast (U.S. Department of Agriculture [USDA] food item) ½ cup dried, coriander ground ½ cup dried whole oregano ¾ cup cumin, ground 7 pounds dry long grain parboiled brown rice (USDA food item) 1 gallon and 2 quarts water 1 cup vegetable oil (USDA food item) ½ cup ready-to-use garlic, minced 3 quarts and ½ cup salsa verde (USDA food item) 1 quart water 1 cup lime juice 9–⅓ ounces as purchased (AP) fresh cilantro

This recipe yields 2 gallons, 1 quart, 1½ cups of pork chili verde and 6 gallons and 1 quart of rice to make 100 servings: ⅜ cup or 3-ounce ladle of pork chili verde with 1 cup rice.

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

21 pounds and 10 ounces frozen boneless pork leg roast (U.S. Department of Agriculture [USDA] food item) 1 cup dried coriander, ground 1 cup dried whole oregano 1½ cups cumin, ground 14 pounds dry long grain parboiled brown rice (USDA food item) 3 gallons water 2 cups vegetable oil (USDA food item) 1 cup ready-to-use garlic, minced 1 gallon, 2 quarts, and 1 cup salsa verde (USDA food item) 2 quarts water 2 cups lime juice 1 pound and 2⅓ ounces as purchased (AP) fresh cilantro

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

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