Beer-Braised Pork Verde with Cornbread Croutons

Pork
Beer-Braised Pork Verde with Cornbread Croutons
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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

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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NutritionView more

380Calories
Sodium28%DV660mg
Fat29%DV19g
Protein55%DV28g
Carbs6%DV19g
Fiber4%DV1g

PER SERVING *

Calories380Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat5g25%
Trans Fat
Cholesterol80mg27%
Sodium660mg28%
Potassium720mg21%
Protein28g55%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber1g4%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.