Pork Stew With Corn Bread Dumplings
|Boneless pork||2 Pound, trimmed and cut into 3/4-inch cubes|
|Cooking oil||2 Tablespoon|
|Canned stewed tomatoes||28 Ounce (1 Can)|
|Chicken broth||1⁄4 Cup (4 tbs), divided|
|Onion||1 Medium, quartered|
|Worcestershire sauce||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|All purpose flour||2 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can)|
In a large skillet over medium heat, brown pork in oil; drain.
Stir in tomatoes, 1 cup broth, onion and seasonings; bring to a boil.
Reduce heat; cover and simmer for 60-70 minutes or until pork is tender.
Combine flour and remaining broth until smooth; gradually add to stew, stirring constantly.
Bring to a boil; boil and stir for 2 minutes.
Remove bay leaves.
For dumplings, in a bowl, combine flour, cornmeal, baking powder, salt and pepper.
Beat egg, milk and oil; add to flour mixture and mix until just moistened.
Stir in corn.
Drop by rounded tablespoonfuls into simmering stew.
Cover and cook for 10-12 minutes or until dumplings are tender.