Beer-Braised Pork Verde with Cornbread Croutons

Name: Beer-Braised Pork Verde with Cornbread Croutons
Total time: 26100 s
Yield: 6 servings
Ingredients: 1 1/2 pounds pork loin roast OR pork shoulder, boneless,cut into 3/4-inch cubes; 1 onions medium, coarsely chopped, 3/4 cup; 1 1/2 teaspoons cumin OR chili powder; 16 ounces salsa verde green salsa; 14 1/2 ounces fire roasted diced tomatoes OR Mexican-style diced tomatoes, undrained; 12 ounces beer can use non-alcoholic; 10 ounces frozen corn kernels; 1 3/4 cups corn bread prepared, day-old*; 2 tablespoons olive oil OR cooking oil; shredded cheddar cheese; shredded cheddar cheese; monterey jack; chopped fresh cilantro optional

Pork

13Ingredients

380Calories

7Hours

Ingredients

servings:

1 1/2 pounds pork loin roast (OR pork shoulder, boneless,cut into 3/4-inch cubes)
1 onions (medium, coarsely chopped, 3/4 cup)
1 1/2 teaspoons cumin (OR chili powder)
16 ounces salsa verde (green salsa)
14 1/2 ounces fire roasted diced tomatoes (OR Mexican-style diced tomatoes, undrained)
12 ounces beer (can use non-alcoholic)
10 ounces frozen corn kernels
1 3/4 cups corn bread (prepared, day-old*)
2 tablespoons olive oil (OR cooking oil)
shredded cheddar cheese
shredded cheddar cheese
monterey jack
chopped fresh cilantro (optional)

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Directions

1In a 3 1/2- or 4-quart slow cooker add pork, onion, and 1 teaspoon of the cumin; stir to combine. Add salsa, tomatoes, beer, and corn. Cover and cook for 6 to 7 hours on low or 3 to 3 1/2 hours on high.
2Meanwhile, in a large skillet heat oil and remaining 1/2 teaspoon cumin over medium heat. Add corn bread. Cook, tossing frequently with a spatula, until cornbread croutons are lightly browned. Remove from heat.
3Spoon pork verde into serving bowls; top each with some of the croutons and cheese.

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