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1
Adjust oven rack to lower-middle position and preheat oven to 325u00b0F.
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2
Heat oil over medium-high heat in a large Dutch oven. Season meat liberally with salt and pepper. When oil is shimmering, sear meat on both sides until nicely browned, about 7 minutes total. Remove the meat. Reduce heat to medium and add onions and garlic. Cook, stirring frequently, until just beginning to soften, about 3 minutes. Add beer and bring to a boil, scraping any browned bits from the bottom of the pot. Return meat to pan, add salsa and thyme and return to a boil. Cover and transfer to the oven to cook until a fork shows no resistance when inserted, 2 to 3 hours.
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3
When meat nears the end of cooking time, place beans in a large bowl and gently mash, taking care to leave some texture. And canned chiles, bacon, sour cream, cilantro, and lime juice and stir to combine. Set aside.
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4
Combine cornmeal, flour, sugar, baking soda, milk, eggs, melted butter, and 1/4 teaspoon salt in a medium bowl. Whisk with a fork until just combined and lump-free. Fold in corn kernels, pepper jack cheese, and 1/4 cup cheddar cheese. Set aside.
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5
: When meat is finished cooking, remove from the oven. Discard thyme sprigs. Transfer pot roast to a platter and tear meat into small chunks or shreds, discarding any unappealing fatty bits. Return meat to pot and stir with juices to combine. The meat should be well-coated and saucy, not stew-like. Taste and adjust seasonings, if necessary.
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6
Spray cooking spray on inside of individual baking crocks or a 13- by 9-inch baking dish. If using crocks, spread an even portion of meat on the bottom of dishes. Top with equal portions of the bean mixture, followed by a layer of cheddar cheese from the remaining 1/2 cup you have on hand. Top with cornmeal mixture and spread evenly over the cheese using a spatula.
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7
Place in oven and bake until browned and bubbly, 30 to 35 minutes. Serve with sour cream and additional limes, if desired.
