What's New

Recipe Thursday-Hormel Pulled Pork Nachos

Posted on December 19th, 2013 | Posted in Appetizer, Main Course, Recipes, Supplier of the Month

Hormel makes a delicious Austin Blue’s Pulled Pork that comes packed 2/5# bags to a case. The pork is already cooked, pulled and waiting to be seasoned and used however you creatively wish! I decided to make Pulled Pork Nachos. This recipe was made on a rainy Friday night for my annual Christmas movie night!

Hormel Pulled Pork Nachos

Hormel Pulled Pork Nachos

Yield 4 to 6 Servings

2 teaspoons vegetable oil (992065, GAL)
1 yellow onion, diced (00691, 50#)
1 garlic clove, minced (03016, 5#)
1 tablespoon chili powder (CQC041, QT)
1/2 teaspoon cumin (CQC094, QT)
1/2 teaspoon coriander (CQC074, 4/2#)
1/4 teaspoon dried oregano (CQO075, QT)
1/4 teaspoon cayenne pepper (CQC017, QT)
1/8 teaspoon salt (991862, 50#)
14oz black beans, rinsed (991645, #10CAN)
1 lb sharp cheddar cheese, shredded (774140, 5#)
8 oz tortilla chips (991816, 6/1#)
1/2 lb Hormel Austin Blue’s FC pulled pork (553155, 2/5#)
2 tomatoes, diced (05168, 2/2.5#)
2 scallions, sliced thin (01008, 48CT)
sour cream (HPH050, 5#)
salsa (992296, GAL)

Preheat oven to 400 degrees. In a large sauce pan heat oil and then add diced onion. Saute for 5 minutes, stirring occasionally, until onions are soft. Add the garlic, spices and salt. Cook until fragrant, about 30 seconds. Add the pulled pork and stir until pork is coated in seasonings. Line a rimmed cookie sheet with foil. Lay down one layer of tortilla chips, top with pulled pork mixture, black beans and cheese. Repeat layering for a top layer. Bake on middle rack for 10 minutes until cheese has melted on both layers. Sprinkle with the scallions and tomatoes and serve with sour cream and salsa.

Recipe adapted from The America’s Test Kitchen Family Cookbook

New Year’s Flyer

Posted on December 17th, 2013 | Posted in 2-Week Sales Flyer

Hometown Provisions_New Year Flyer

Featured Product-Hatfield Ground Pork

Posted on December 16th, 2013 | Posted in Featured Product

More and more customers are asking about ground pork, and though we have not sold a large quantity, in the past we have it available for your future cooking needs!

Hatfield Ground Pork**

Photo of Ground Pork Brick, 1lb

Photo is 1# retail pack

Description Pack Item #
Ground Pork-Hatfield 4/10# HTF3078

**Special Order-delivered to Hometown every Tuesday and Thursday

New Products

Posted on December 13th, 2013 | Posted in New Products

New Products for the week of December 9th!

12.13 New Products

Kettle Cuisine Moroccan Vegetable Stew

Wholesale Moroccan Vegetable Stew from Kettle Cuisine


Tender Israeli couscous in a hearty medley of eggplant, cauliflower, tomatoes and sweet potatoes, seasoned with a traditional Moroccan spice blend.


Vegan, Vegetarian, Dairy Free, High Firber

Water, Vegetable Stock, Garbanzo Beans, Cauliflower, Eggplant, Onions, Sweet Potatoes, Carrots, Red Peppers, Okra, Couscous (wheat flour, rosemary extract), Tomato Paste (tomatoes, naturally derived citric acid), Olive Oil, Ras El Hanout (spices, paprika, turmeric), Rice Starch, Sea Salt, Cilantro, Mint, Garlic, Spices, Lime Oil. Contains wheat ingredient

Recipe Thursday-Sesame Noodles

Posted on December 12th, 2013 | Posted in Main Course, Recipes

Sesame Noodles is another heart healthy recipe that I made when my father was recovering from heart bypass surgery. Whole-wheat pasta bolsters fiber and nutrients, the fresh snap peas add the perfect amount of pop and freshness to each bite and the crushed hot red pepper adds some additional flavor!

Sesame Noodles

sesame Noodles_Hometown Provisions

Yield 8 Servings

1 pound whole-wheat spaghetti
1/2 cup reduced-sodium soy sauce
2 tablespoons sesame oil (992008, GAL)
2 tablespoons vegetable oil (992065, GAL)
2 tablespoons lime juice (990333, 32oz)
1 1/2 teaspoons crushed red pepper (CQP100, 4#)
1 bunch scallions, sliced, divided (01013, 3CT)
1/4 cup chopped fresh cilantro, divided (optional) (05329, 1#)
4 cups snow peas, trimmed and sliced on the bias (00770, 10#)
1 medium red or green bell pepper, thinly sliced (red-05580, 100/2.6oz, green-00811 5#))
1/2 cup toasted sesame seeds (CQS052, QT)

Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water. Meanwhile, whisk soy sauce, sesame oil, vegetable oil, lime juice, crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

Nutritional Analysis
Per serving
Calories Per Serving 344
Total Fat 12 g
Saturated Fat 2 g
Monounsaturated Fat 6 g
Sodium 399 mg
Carbohydrates 51 g
Fiber 10 g
Protein 12 g
Potassium 348 mg

Dietary Exchanges
3 starch, 1 vegetable, 2 fat

Recipe is from Annelise Stuart of Germantown, New York
Older Entries Newer Entries