Pork Stew with Cornmeal Dumplings

This pork stew is a crockpot recipe. Though it is delicious on its own, the cornmeal dumplings make it a gourmet treat.

• 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 oz.) can (1 1/2 cups) beer
• 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 oz.) can tomatoes, cut up

• 1/3 cup flour
• 1/4 cup cornmeal
• 1 teaspoon baking powder
• Salt & pepper
• 1 beaten egg white
• 2 tablespoons milk
• 1 tablespoon oil

METHOD

Cut pork into 1 inch cubes. In a large skillet, brown pork and garlic in hot oil. Drain well. Meanwhile, in a 3 1/2 or 4 quart crockpot, combine all of the other ingredients except for the tomatoes. Stir in browned meat and undrained tomatoes. Cover and cook for 9 to 11 hours on low heat or on high heat setting for 4 to 5 hours.

If stew was cooked on low heat setting, turn cooked to high heat setting. Prepare Cornmeal Dumplings. Remove bay leaves and stir stew. Drop dumplings by tablespoonful onto hot stew. Cover and cook on high for 50 minutes more (do not lift cover during this 50 minute period). Sprinkle dumplings with cheese.

Dumplings: Mix together flour, corn meal, baking powder, salt and pepper. Combine beaten egg white, milk and oil. Add to flour mixture. Stir with fork until just combined. Turn crock pot to high, drop dumplings by teaspoon. Cook for 30 minutes. Do not lift cover.

Serves: 4 - 6

Recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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