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Recipe Provided by Pork.org


  • 2 Eggs (large beaten)
  • ¼ cup Yellow onion (minced)
  • 2 cloves Garlic (minced)
  • 1 tsp Cumin
  • ½ tsp Kosher Salt (coarse)
  • 1 tsp Oregano (fresh, minced)
  • ¼ cup Panko Breadcrumbs
  • 2 Poblano Chiles (each roasted, large, peeled, seeded, minced)
  • 1 lb Prairie Creek® Ground Pork 80/20
  • 8 oz Eagle Ridge® Pork Chorizo
  • 2 Ancho Chile Pepper (each, dried stemmed & seeded)
  • 1 tsp Apple Cider Vinegar
  • 3 cloves Garlic (minced)
  • ¼ cup Yellow Onion (minced)
  • 1 cup Tomatoes (seeded, ½” dice)
  • 1 Tbsp Ancho Powder
  • 1 tsp Ground Cumin
  • 1 cup Corn Kernels
  • ¼ cup Rice (brown or white)
  • 2 ½ qts Pork Broth
  • Freshly Ground Black Pepper
  • Salt
  • Lime Juice (As needed, fresh to taste)
  • Marcona Almonds
  • Olives (Cured)
  • Sherry
  • Papalo or Cilantro sprigs (chopped)
  • Lime wedges
  • Avocado (diced)
  • Corn Tortillas (Crispy Julienne)
  • Green Onions (Shaved)
  • Cotija Cheese ( crumbled)
  • Flour Tortillas (Warm)


  1. In mixing bowl, combine eggs, onion, garlic, cumin, salt, oregano, breadcrumbs and peppers. Mix well to combine. Add ground pork and chorizo, gently mix well to combine. Form into approximately 1” meatballs, set aside.
  2. In saute pan, add chilies and toast until soft and pliable. Add vinegar and just enough water to cover, bring to a boil. Reduce heat to a simmer and reduce to half.
  3. In a blender, add garlic and onion, puree until smooth. In sauce pot, heat oil and add garlic onion puree, tomatoes, chile powder, cumin, corn and rice. Saute and cook for approximately 1-2 minutes. Stir as needed. Add broth and bring to boil, reduce heat to low and cook approximately 30-40 minutes. Increase heat to medium high. Drop in meatballs and return soup to simmer. Cover and cook gently until meatballs and rice are cooked through. Stir gently as needed, do not boil and cook approximately 20 minutes.
  4. Season to taste with salt, pepper and add lime juice.