Pork Stew with Corn-Bread Dumplings Recipe

5 1 1
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Pork Stew with Corn-Bread Dumplings Recipe

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5 1 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 20 min.

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.
Originally published as Pork Stew with Corn-Bread Dumplings in Country Pork 1996, p42

Nutritional Facts

1 cup: 469 calories, 20g fat (5g saturated fat), 125mg cholesterol, 1128mg sodium, 34g carbohydrate (11g sugars, 3g fiber), 37g protein.

  • 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
  1. 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.
Originally published as Pork Stew with Corn-Bread Dumplings in Country Pork 1996, p42

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vewebber58 User ID: 998755 22940
Reviewed Apr. 26, 2011

"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."

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