Go to: Just Pork Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Pork Stew with Cornmeal Dumplings

1 1/2 lb Pork roast; shoulder, boneless
1 Garlic clove; minced
1 tb Oil
5 md Carrots; cut 1/2" pieces
3 md Potatoes; peeled & cubed
1 1/2 c Water
1/4 c Tapioca; quick-cooking
1 tb Worcestershire sauce
2 Bay leaves
1 ts Thyme; dry and crushed
1/2 ts Salt
1/4 ts Nutmeg; ground
1/2 ts Salt
1/4 ts Pepper
1 cn Tomatoes; cut-up, (28oz)

Cornmeal Dumplings:
1/2 c Flour
1/2 c Cheddar cheese
1/3 c Cornmeal; yellow
1 ts Baking powder
ds Pepper
1 Egg; beaten
2 tb Milk
2 tb Oil
2 tb Cheddar cheese; shredded


Cut pork into 1" cubes. In a large skillet brown pork and garlic in hot oil. Drain well. Meanwhile, in slow cooker combine carrots, potatoes, water, 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 9-11 hours or on high-heat setting for 4-5 hours. If stew was cooked on low-heat setting, turn slow cooker to high-heat setting. Prepare cornmeal dumplings. Remove bay leaves. Stir stew; drop dumplings by tablespoonfuls onto stew. Cover; cook for 50 minutes more (DO NOT LIFT COVER). Sprinkle dumplings with cheese. DUMPLINGS: In a medium mixing bowl stir together flour, cheddar cheese, cornmeal, baking powder, and pepper. Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork just until combined. Use in Pork stew with cornmeal dumplings, above.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.