How We Serve
And on today's menu … PORK! Pork is the canvas for creating opportunities and value on your menu.
Sometimes overlooked and underestimated, pork can deliver a great eating experience and has the ability make your patrons must order list. We have compiled some of our favorite ways to serve up something your patrons might not cook at home and ways for you to leverage pork across multiple dayparts and applications. So optimize the products you bring in, increase check averages and give your patrons something they might not be able to replicate on their own – get pork back in the consideration set!
Pozole Verde Bowl
Farm Promise® Pork Butt, slowly stewed with green chilies, corn and pozole. Served hot topped with crispy fried carrots, avocado, queso fresco & lime
Pozole has grown 44.6% on menus over the past four years and is projected to continue to grow another 13.7% in the next four years. (Datassentials SNAP 2019)
✓ On Trend
✓ Underutilized Cut
✓ Leverages Claims
When all the pork is browned and removed from the pot, reduce heat to medium and drain off all excess fat leaving only 1-2 tablespoons in the pot.
Add 1 diced onion, garlic, cumin, oregano, and granulated garlic to the pan and sauté until lightly browned.
While pozole is simmering, combine tomatillo, remaining 3 diced onions, poblano peppers, jalapenos, cilantro, salt and vegetable broth to a blender and blend until completely smooth.
Pozole can be served immediately or chilled and reserved for later use.