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

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