Pork Stew with Cornmeal Dumplings
Recipe from
Better Homes and Gardens
Serve this hearty pork stew with homemade dumplings. Or save time by serving the sew with ready-to-eat corn muffins.
Ingredients
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1 poundboneless pork shoulder roastsee savings
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1 clovegarlic, mincedsee savings
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1 tablespooncooking oilsee savings
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4 mediumcarrots, cut into 1/2-inch pieces (2 cups)see savings
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2 mediumpotatoes, peeled and cubed (2 cups)see savings
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1 12-ounce can (1-1/2 cups)beer or 1 1/2 cups apple juicesee savings
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1/4 cupquick-cooking tapiocasee savings
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1 tablespoonsugarsee savings
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1 tablespoonWorcestershire saucesee savings
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2bay leavessee savings
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1 teaspoondried thyme, crushedsee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonground nutmegsee savings
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1/4 teaspoonpeppersee savings
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1 28-ounce cantomatoes, cut upsee savings
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1/2 cupall-purpose floursee savings
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1/2 cupshredded cheddar cheesesee savings
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1/3 cupyellow cornmealsee savings
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1 teaspoonbaking powdersee savings
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Dashpeppersee savings
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1beaten eggsee savings
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2 tablespoonsmilksee savings
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2 tablespoonscooking oilsee savings
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2 tablespoonsshredded cheddar cheesesee savings
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. Makes 4 servings.
Nutrition information
Per serving: Calories 650, Total Fat 25 g, Saturated Fat 8 g, Cholesterol 148 mg, Sodium 970 mg, Carbohydrate 64 g, Fiber 7 g, Protein 36 g. Daily Values: Vitamin A 340%, Vitamin C 74%, Calcium 32%, Iron 30%.
Percent Daily Values are based on a 2,000 calorie diet
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