Pork Stew with Corn-Bread Dumplings Recipe

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Corn-bread dumplings add a delectable down-home flavor to this truly country meal. I frequently make a double batch of this stew on Sunday so that we can have leftovers all week long.

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Pork Stew with Corn-Bread Dumplings Recipe

Prep: 10 min. Cook: 1 hour 20 min.

Yield: 6 Servings

10 80 90

Ingredients

2 pounds boneless pork, trimmed and cut into 3/4-inch cubes
2 tablespoons vegetable oil
1 can (28 ounces) stewed tomatoes
1-1/4 cups chicken broth, divided
1 medium onion, quartered
2 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
3/4 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg
2 tablespoons all-purpose flour
DUMPLINGS:
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Dash pepper
1 egg
3 tablespoons milk
2 tablespoons vegetable oil
1 can (8-3/4 ounces) whole kernel corn, drained

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. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 469 calories, 20 g fat (5 g saturated fat), 125 mg cholesterol, 1,128 mg sodium, 34 g carbohydrate, 3 g fiber, 37 g protein.

Originally published as Pork Stew with Corn-Bread Dumplings in Country Pork , p42

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Pork Stew with Corn-Bread Dumplings

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(1-1) of 1 reviews

Reviewed on Apr. 26, 2011 by vewebber58

This was very tasty........the family thought it was great, and that's the most telling measurement I have on the success of a new recipe! I did think it was a little salty, and when I make it again I'll use homemade chicken broth and not canned, since I can control the amount of salt, or not even add any to the broth I make.