Pork Rib Stew with Sage Cornmeal Dumplings

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound boneless country-style pork ribs, cut into 1-inch chunks
• 2 tablespoons vegetable oil
• 2 cups chopped onions
• 2 cloves garlic, crushed
• 1 1/2 pounds potatoes, peeled and cubed
• 2 quarts water
• 2 teaspoons beef bouillon granules
• 4 large carrots, peeled and cut into 1/2-inch pieces
• 1 1/2 tablespoons chili powder
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1/8 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 tablespoons all-purpose flour, sifted
• 1/4 cup yellow cornmeal
• 2 teaspoons white sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon dried sage, crumbled
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 2 tablespoons vegetable shortening
• 1/2 cup milk

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the pork chunks dry. Heat the vegetable oil in a large Dutch oven over medium-high heat and brown the pork in batches, about 8 minutes total, then set aside.

2. Lower the heat to medium. Add the chopped onions and crushed garlic and cook, stirring, until softened, about 5 minutes.

3. Return the pork to the pot. Add the water, beef bouillon granules, chili powder, marjoram, 1/2 teaspoon thyme, bay leaves, nutmeg, 1 teaspoon salt and black pepper. Bring to a boil, then reduce to a gentle simmer and cover.

4. Simmer covered for about 100 minutes, stirring occasionally, until the pork is tender and reaches at least 145°F (63°C) in the thickest pieces.

5. Add the potatoes and carrots to the pot and simmer covered for about 60 minutes, until the vegetables are tender. Remove the bay leaves.

6. While the stew simmers, whisk together the sifted flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt, sage and 1/4 teaspoon thyme in a bowl. Cut in the shortening with a fork or pastry cutter until crumbly, then stir in the milk to form a soft dough.

7. Drop heaping spoonfuls of the dough over the simmering stew. Cover and cook without lifting the lid for about 20 minutes, until the dumplings are firm and a toothpick inserted in one comes out clean.

8. Taste the stew and adjust salt and pepper before serving hot with the dumplings on top.