Cornmeal Waffles with Pork Verde

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.


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 Waffles: – 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 Toppings: – 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.