Beer-Braised Pork Verde with Cornbread Croutons Recipe | Yummly

Beer-Braised Pork Verde with Cornbread Croutons

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Beer-Braised Pork Verde with Cornbread Croutons

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