These easy cornmeal waffles are topped with pork slow cooked with salsa verde and topped with fresh cilantro, cojita cheese, and enchilada sauce! Savory waffles make the perfect brunch when you’re ready to branch out from the sweet.
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I’ve discovered that my waffle maker is magical and can do so much more than just breakfast waffles. Not that the cheesecake stuffed waffles I made weren’t crazy wonderful, but who knew this small appliance could be so multipurpose? These cornmeal waffles are essentially cornbread in waffle form, and would be perfect topped with a thick chili >>> cue to me running to the kitchen immediately to start making chili.
The pork is just about the easiest thing ever: a pork shoulder thrown into your slow cooker with plenty of salsa verde, some cayenne pepper, some chili powder, onions, and let it go nice and slow. I highly recommend getting your pork shoulder (and all your other meat, for that matter) from Porter Road, my go-to source of ethical, high quality meat.
Top the warm (make sure they are nice and toasty!) cornmeal waffles with the shredded pork, some cotija cheese, and a little fresh cilantro.
You can totally leave things here. Or, if you’re lucky enough to have a brilliant fiance who says “these are amazing and would be even better with a little enchilada sauce” run to the kitchen and make a quick batch of enchilada sauce to really rock your work.
These would make such a yummy and easy party or sporting event food- guests could grab a waffle and top it themselves- or they’re perfect for dinner. You can have the pork cooking all day in the crockpot and the waffles take just a few minutes to make right before serving. And I toootally understand if you go for a canned enchilada sauce, but if you wanna make your own, please try the recipe in my chicken enchiladas recipe. It’s the best enchilada sauce I’ve ever had, no exaggerations.
For those who are thinking this flavor combo sounds like it might be a little out of their comfort zone, just trust me on this. Cornbread and pork are best friends and the acidity of the salsa verde and enchilada sauce is perfectly balanced by the creamy cojita cheese and thick, bready waffles. GO FOR IT! And then tell me all of your thoughts.
Cornmeal Waffles with Pork Verde
- 2 lb pork shoulder
- 1 1/2 cups salsa verde
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/2 yellow onion, sliced into strips
- 1 3/4 cups flour
- 1 1/4 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
- 1/4 cup fresh cilantro, chopped
- 1/2 cup crumbled cojita cheese
- 1/2 cup enchilada sauce
- 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.
- 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.
- 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 1/3 of a cup at a time if you're using a Belgian waffle iron).
- Top waffles with a generous serving of shredded pork, fresh cilantro, cojita cheese, and a drizzle of enchilada sauce. Serve warm.