Ground pork continues to be a shining star in the meat case. Since 2018, the volume of sales has increased by an average of 3.4% per year. Retail partnerships have helped drive consumers to the meat case.
For example, a Midwest retailer, implemented NPB research in 258 stores across 6 states by making the following changes.
- Offering a bigger selection of ground pork by adding 80/20 and 90/10 fat-to-lean ratio
- Expanding shelf space and placing ground pork with the other ground meats
- Offering packaged meal solutions that include pork items (gourmet pork burger was the top seller)
Pork and Black Bean Enchiladas with Green Chile Sauce
Ingredients
US|METRIC
4 SERVINGS
1 lb. ground pork
15 oz. canned black beans (drained and rinsed)
1 white onion (diced)
2 cups shredded pepper jack cheese
2 Tbsp. steak seasoning
1 Tbsp. olive oil
1 cup sour cream
1/2 cup Greek yogurt
3 cans diced green chiles (4.5 oz per can)
1 cup cilantro leaves
1/2 jalapeño pepper
3 green onions (sliced)
1 tsp. salt
1/2 tsp. pepper
2 limes (juiced)
1 clove garlic
8 tortillas (fajita, 6-8, or 4 burrito sized tortillas)
1/4 cup Cotija cheese (for topping)
1/4 cup cilantro (for topping)
1/4 cup jalapeños (for topping)
Directions
In a skillet over medium high heat, heat the olive oil.
Add the onion and cook for 2-3 minutes.
Add the ground pork and cook until it is browned all the way through and reaches an internal temperature of 160°F (about 7 minutes).
