New Mexican Green Chile Polenta Pie
1 lb. pork butt or shoulder
1 lb. dry pinto beans, soaked
12 oz light beer + 12 oz. chicken stock
1 14 oz. can diced tomatoes
1 jar Santa Fe Seasons Hatch Green Chile
1/4 tsp. cumin
1/4 tsp. chili powder
1/2 tsp. Los Chileros Mexican Oregano
1/4 tsp. garlic powder
6-8 cloves, garlic, minced
1 1/2 cups polenta
6 cups water
1 14 oz. can corn, drained and rinsed
salt and pepper to taste
shredded cheddar cheese, cilantro and salsa for topping
Directions:
Place the pork, beans, beer, water tomatoes, salsa, spices and garlic in the slow cooker
Cook on high for 4 hours and low for 6-7 hours.
When pork is cooked through and beans are tender, shred the pork in the slow cooker with 2 forks
Bring water to boil in a large, non-stick pan and add a pinch of salt
Add polenta and cook over medium heat, stirring constantly and cook 2 minutes
Add the corn and continue stirring occasionally to keep the polenta to sticking to the bottom
Cook abut 20-25 minutes for a soft polenta, add more stock if needed and season with salt and pepper
Preheat the broiler. Arrange the meat and beans mixture in a baking dish and spread the polenta over the top
Cover with cheese and broil a few minutes until the cheese is melted
Click here for Santa Fe Seasons Hatch Green Chile
Click here for Los Chileros Mexican Oregano
