Pork Stew with Corn-Bread Dumplings |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. 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 king arthur unbleached all-purpose flour |
dumplings: |
1/2 cup king arthur unbleached 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:
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.
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