Pork Stew with Cornmeal Dumplings

Serve this hearty pork stew with homemade dumplings. Or save time by serving the stew with ready-to-eat corn muffins.

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2 users rated this recipe an average rating of 5.0
Makes:
4 servings
Prep:
25 mins
Cook:
9 hrs 50 mins
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Pork Stew with Cornmeal Dumplings

Ingredients
1
pound boneless pork shoulder roast
1
clove garlic, minced
1
tablespoon cooking oil
4
medium carrots, cut into 1/2-inch pieces (2 cups)
2
medium potatoes, peeled and cubed (2 cups)
1
12 ounce can (1-1/2 cups) beer or 1-1/2 cups apple juice
1/4
cup quick-cooking tapioca
1
tablespoon sugar
1
tablespoon Worcestershire sauce
2
bay leaves
1
teaspoon dried thyme, crushed
1/2
teaspoon salt
1/4
teaspoon ground nutmeg
1/4
teaspoon pepper
1
28 ounce can tomatoes, cut up
1/3
cup yellow cornmeal
1
teaspoon baking powder
 
Dash pepper
1
beaten egg
2
tablespoons milk
2
tablespoons cooking oil
2

Directions

  1. Cut pork into 1-inch cubes. In a large skillet brown pork and garlic in hot oil. Drain well.
  2. Meanwhile, in a 3-1/2- or 4-quart crockery cooker combine carrots, potatoes, beer, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir in browned meat and undrained tomatoes. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 to 5 hours.
  3. In a medium mixing bowl stir together flour,1/2 cup cheddar cheese, cornmeal, baking powder, and pepper. Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork just until combined.
  4. If stew was cooked on low-heat setting, turn crockery cooker to high-heat setting. Remove bay leaves. Stir stew; drop dumplings by tablespoonfuls onto stew. Cover; cook for 50 minutes more (do not lift cover). Sprinkle dumplings with 2 tablespoons cheese.

Nutrition Facts

(Pork Stew with Cornmeal Dumplings)
    Per serving:
  • 650 kcal cal.,
  • 25 g fat
  • (8 g sat. fat,
  • 148 mg chol.,
  • 970 mg sodium,
  • 64 g carb.,
  • 7 g fiber,
  • 36 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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