Ingredients
- 1 1/2 pounds pork loin roast (OR pork shoulder, boneless,cut into 3/4-inch cubes)
- 1 onion (medium, coarsely chopped, 3/4 cup)
- 1 1/2 teaspoons cumin (OR chili powder)
- 16 ounces salsa verde (green salsa)
- 14 1/2 ounces diced fire roasted 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 cheese
- chopped fresh cilantro (optional)
Directions
- 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.
- 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.
- Spoon pork verde into serving bowls; top each with some of the croutons and cheese.
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