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Slow Cooked Pork Stew with Cornmeal Dump




Source of Recipe


Joy


List of Ingredients





1 Lb boneless pork shoulder roast
1 clove garlic, minced
1 tablespoon cooking oil
4 medium carrots, cut into 1/2-inch pieces (2 cups)
2 medium potatoes, peeled and cubed (2 cups)
1 1/2 cups apple juice
1/4 cup quick-cooking tapioca
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 28-ounce can tomatoes, cut up
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese
1/3 cup yellow cornmeal
1 teaspoon baking powder
Dash pepper
1 beaten egg
2 tablespoons milk
2 tablespoons cooking oil
2 tablespoons shredded cheddar cheese



Recipe



Cut pork into 1-inch cubes. In a large skillet brown pork and garlic in hot oil. Drain well. Meanwhile, in a 3-1/2- or 4-quart crockery cooker combine carrots, potatoes, beer, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir in browned meat
and undrained tomatoes. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 to 5 hours. In a medium mixing bowl stir together flour,1/2 cup cheddar cheese, cornmeal, baking powder, and pepper.
Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork just until combined. If stew was cooked on low-heat setting, turn crockery
cooker to high-heat setting. Remove bay leaves. Stir stew; drop dumplings by tablespoonfuls onto stew. Cover; cook for 50 minutes more (do not lift cover) Sprinkle dumplings with 2 tablespoons cheese.
Serves 4