Cornmeal Waffles with Pork Verde
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 3-5
Pork Verde:
  • 2 lb pork roast
  • 1½ cups salsa verde
  • 1 tsp chili powder
  • ¼ tsp cayenne pepper
  • ½ yellow onion, sliced into strips
  • 1¾ cups flour
  • 1¼ cups yellow cornmeal
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup milk
  • 1 cup buttermilk
  • 3 tbsp canola oil
  • 2 eggs
  • ¼ cup fresh cilantro, chopped
  • ½ cup crumbled cojita cheese
  • ½ cup red enchilada sauce
  1. Combine all ingredients for the pork verde in your crockpot. Cook on low for 6 hours. Shred the pork in the crockpot and continue to cook on low while you make the waffles.
  2. For the waffles, combine the flour, cornmeal, baking powder, sugar, and salt in a large bowl. Add the milk, buttermilk, canola oil, and eggs and whisk until combined, but don't over-whisk. Batter may be lumpy.
  3. Preheat your waffle iron. Cook the batter according to your waffle irons instructions, using just a bit less of this batter than you would other batters (about ⅓ of a cup at a time if you're using a Belgian waffle iron).
  4. Top waffles with a generous serving of shredded pork, fresh cilantro, cojita cheese, and a drizzle of enchilada sauce. Serve warm.
Use whatever cut of pork roast you please, I used a shoulder roast. You can use all milk in place of milk and buttermilk for the waffles. For a homemade enchilada sauce recipe, look for the link in the second to last paragraph of the post.
Recipe by A Duck's Oven at