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Pork Stew With Corn Bread Dumplings

Meat.World's picture
Ingredients
  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
  Bay leaves 2
  Worcestershire sauce 1 Teaspoon
  Dried thyme 1 Teaspoon
  Sugar 3⁄4 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 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
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Egg 1
  Milk 3 Tablespoon
  Vegetable oil 2 Tablespoon
  Canned whole kernel corn 8 3⁄4 Ounce, drained (1 Can)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Pork

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