Beer-Braised Pork Verde with Cornbread Croutons

Pork
Beer-Braised Pork Verde with Cornbread Croutons
13
7

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)

Directions

  1. In 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.
  2. Meanwhile, 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.
  3. Spoon pork verde into serving bowls; top each with some of the croutons and cheese.
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