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Mexican Polenta Casserole

yield: 10 total time: 390 minutes
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Ingredients

  • 2 pounds pork butt or pork shoulder, a large boneless cut
  • 1 pound beans dry pinto, rinsed
  • 12 ounces light beer + 12 oz. water
  • 14 ounces diced tomatoes
  • 16 ounces salsa
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 6 cloves garlic minced
  • 1 1/2 cups polenta
  • 6 cups water
  • 2 cups frozen corn
  • 1 cup shredded cheddar cheese
  • salt
  • pepper to taste
  • 1 cup shredded cheese for topping
  • cilantro
  • sour cream
  • salsa for topping

Nutrition

  • Calories : 340 calories
  • Carbohydrate : 18 grams
  • Cholesterol : 80 milligrams
  • Fat : 19 grams
  • Fiber : 4 grams
  • Protein : 25 grams
  • SaturatedFat : 9 grams
  • Sodium : 970 milligrams
  • Sugar : 5 grams
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