Here’s another dish to use up that leftover pork from the pork shoulder we cooked in the slow cooker (posted 2 days ago). My husband and kids LOVED this. You should definitely try it. And it is so easy to make. Why is it green planet eating? Because by using up leftovers, instead of throwing food away, you are conserving resources. Feel good about it. It saves money, too. The pork shoulder used in the slow-cooker pork is an economical cut of meat, because it is very fatty. The 9 lb. shoulder cost about $15, and this is the fourth meal made from it–and there is still more meat leftover for additional meals!
Print
Ingredients
2 cups chicken broth
1 cup water
1 cup polenta or coarse corn mealsea salt to taste
1/4 cup grated Cheddar cheese
1/4 cup grated Monterey Jack cheese
1 can stewed tomatoes
1 can green chilies
2 – 3 cups leftover pork
Put broth and water in saucepan and bring to a boil. Add polenta and stir until there are no lumps. Cover pan and simmer polenta for approximately 30 minutes, stirring frequently and vigorously so that polenta does not stick to pan. When polenta is thick and creamy, add grated cheese.
Meanwhile, heat stewed tomatoes and green chilies in another saucepan, using wooden spoon to break up tomatoes. Add pork and heat to a simmer. Add salt and pepper to taste. Serve stewed tomatoes and pork over cheesy polenta.