Yield: 

Ingredients

• 12 lbs. + 8 oz. USDA Ground Pork Crumbles 100144)  
• 3 1/8 cups all-purpose flour
• 3 qts + .5 cup large red onion, chopped (about 1 cup)
• 22 lbs cooked, diced USDA Sweet Potatoes (100343) 
• 12 lbs + 8 oz USDA frozen whole corn kernels, thawed (100348) 
• 1 #10 can Canned tomatoes and green chiles
• 1.5 gals + 1 cup low-sodium chicken broth
• .25 cup + .5 tsp chili powder chili powder
• 2 tbsp + .25 tsp ground cumin
• 100 bags (.7 oz.) Rold Gold® Heartzels (15940)
• Cooking oil spray
• Salt and ground black pepper to taste

Directions

1. Boil sweet potatoes. Peel and cut into cubes.
2. Cook pork.
3. In a medium bowl, toss pork with flour until coated, shaking off excess.
4. Coat a large pot with cooking spray and place over medium heat. Add pork and cook, in batches, 5 to 7 minutes, or until browned on all sides.
5. Add onion and cook about 5 minutes, or until soft.
6. Add sweet potatoes, corn, tomatoes with green chiles, broth, chili powder and cumin.
7. Bring to a boil. Reduce heat and simmer about 45 minutes, or until potatoes and pork are tender. If stew gets too thick, stir in a little broth or water. Season with salt and pepper, if desired.
8. Serve 1 cup stew with a bag of Rold Gold® Heartzels®. Students can crumble on top or serve on the side. Can also serve with Baked! Tostitos® Scoops

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Recipe Nutrition

For a Fully Reimbursable Meal, Include:

8 oz. FF or 1% milk 

1/2 c. fruit