Pork Rib Stew with Sage Cornmeal Dumplings
Description
I have been making this stew for more than 20 years. It's a dish I use to celebrate the harvest season. Experiment with different root vegetables.
Ingredients
•
1 pound boneless country-style pork ribs, cut into 1-inch chunks
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2 tablespoons vegetable oil
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2 cups chopped onions
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2 cloves garlic, crushed
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1 1/2 pounds potatoes, peeled and cubed
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2 quarts water
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4 large carrots, peeled and cut into 1/2-inch pieces
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1 1/2 tablespoons chili powder
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2 teaspoons beef bouillon granules
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1 teaspoon dried marjoram
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1 teaspoon salt
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1/2 teaspoon dried thyme
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2 bay leaves
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1/8 teaspoon ground nutmeg
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1/8 teaspoon ground black pepper
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6 tablespoons all-purpose flour, sifted
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1/4 cup yellow cornmeal
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2 teaspoons white sugar
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1 1/2 teaspoons baking powder
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1/4 teaspoon dried sage, crumbled
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1/4 teaspoon dried thyme
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1/2 teaspoon salt
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2 tablespoons vegetable shortening
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1/2 cup milk, or as needed
Directions
1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2
Arrange pork pieces one layer deep in a large baking pan.
3
Cook pork under the preheated broiler, stirring often, until meat is browned, about 10 minutes. Pour off and discard fat.
4
Heat oil in a Dutch oven or large skillet over medium heat. Cook and stir onions in hot oil until softened and translucent, about 5 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant but not brown, about 2 minutes more.
5
Stir in potatoes and cook for 5 minutes. Pour in water, carrots, chili powder, beef bouillon, marjoram, 1 teaspoon salt, 1/2 teaspoon thyme, bay leaves, nutmeg, and pepper. Bring to a boil, then reduce heat and cover. Simmer until meat and vegetables are tender, about 3 hours.
6
Combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt for the dumplings in a large bowl. Cut in shortening until mixture resembles a coarse meal. Add milk all at once, stirring just until dough holds together.
7
When stew is ready, remove bay leaves. Bring stew to a gentle boil over medium-low heat. Drop dough by rounded spoonfuls evenly over the surface. Cover the pot and boil until dumplings are cooked through, about 12 minutes.
8
Ladle dumplings into soup bowls and top with lots of stew.