Best Pork Stew With Cornmeal Dumplings Crock Pot Recipes

SLOW COOKER PORK STEW WITH CORNMEAL DUMPLINGS

Steps:

• 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 crockpot, combine all of the other ingredients except for the tomatoes. Stir in browned meat and undrained tomatoes. Cover and cook for 9 to 11 hours on low heat or on high heat setting for 4 to 5 hours. If stew was cooked on low heat setting, turn cooked to high heat setting. Prepare Cornmeal Dumplings (recipe follows). Remove bay leaves and stir stew. Drop dumplings by tablespoonful onto hot stew. Cover and cook on high for 50 minutes more (do not lift cover during this 50 minute period). Sprinkle dumplings with cheese. Cornmeal Dumplings: Mix together flour, corn meal, baking powder, salt and pepper. Combine beaten egg white, milk and oil. Add to flour mixture. Stir with fork until just combined. Turn crock pot to high, drop dumplings by teaspoon. Cook for 30 minutes. Do not lift cover.

PORK RIB STEW WITH SAGE CORNMEAL DUMPLINGS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange pork pieces one layer deep in a large baking pan. Broil, stirring often, until meat is browned, about 10 minutes. Pour off and discard the fat.
• Heat vegetable oil in a Dutch oven or large skillet over medium heat. Stir in onions; cook and stir until the onions have softened and turned translucent, about 5 minutes. Add garlic and cook, stirring frequently, until the garlic is fragrant but not brown, 2 minutes more.
• Stir in potatoes and cook for 5 minutes. Pour in water, beef bouillon, sliced carrots, chili powder, marjoram, 1/2 teaspoon thyme, bay leaves, nutmeg, 1 teaspoon salt, and pepper. Bring to a boil, then reduce the heat and cover. Simmer until the meat and all of the vegetables are tender, about 3 hours.
• To make the Sage-Cornmeal Dumplings: combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt in a large bowl. Cut in the shortening until the mixture resembles a coarse meal. Add milk all at once, stirring just until the mixture holds together.
• When the stew is ready, remove the bay leaves. Bring the stew to a gentle boil over medium-low heat. Drop the dumplings by rounded spoonfuls evenly over the surface. Cover the pot and boil for 12 minutes, until the dumplings are cooked through. Ladle the dumplings into soup bowls and top with lots of stew.

SLOW-COOKED PORK STEW WITH DUMPLINGS

Steps:

• Combine first 6 ingredients in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 hours). Discard bay leaves.
• Mix eggs, stuffing mix and water; shape into 8 balls. Add cream cheese spread to slow cooker; stir until melted. Gently stir in stuffing balls; cook, covered, on HIGH 30 min.
• Turn off slow cooker. Let stand 15 min. Serve stew and dumplings topped with chives.

PORK STEW WITH CORNMEAL DUMPLINGS (CROCK POT)

Steps:

• Cut the pork into 1 inch cubes.
• In a skillet, brown the pork and the garlic in hot oil; drain well.
• Meanwhile, in a crock pot combine carrots, potatoes, water, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper.
• Stir in the browned meat and undrained tomatoes; cover and cook on low for 9-11 hours or on high for 4 to 5 hours.
• If the stew was cooked on low turn to high.
• Prepare the cornmeal dumplings.
• Remove the bay leaves and stir the stew.
• Drop the dumplings by the tablespoon onto the stew.
• Cover and cook for 50 minutes more (DO NOT LIFT THE COVER UNTIL TIME IS UP).
• Sprinkle the dumpling with cheese.
• For dumplings: in a medium mixing bowl, stir together flour, 1/2 cup cheese, cornmeal, baking powder, and pepper.
• Combine beaten egg, milk, and oil; add to the flour mixture; stir with a fork just until combined.
• Use in the pork stew for the dumplings.

SLOW-COOKED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

CROCK POT PORK STEW

Steps:

• Heat oil and brown pork.
• In large bowl combine all ingredients except broth and gravy mixes.
• Pour into crock pot.
• Combine broth and gravy mixes in the bowl and pour over ingredients in crock pot.
• Cover and cook on low for 8 hours.

A TASTE OF FALL CROCK POT PORK STEW

Steps:

• Place potatoes, apples, onions and carrots on bottom of crock pot.
• Cut pork up into large bite size pieces (don't cut pieces too small or pork will dry up).
• Place pork on top of vegetables.
• Pour chicken broth on top of pork.
• Sprinkle spices on top of pork.
• No need to stir!
• Cook on high for 4-5 hours or on low for 8 hours.

CHUCK WAGON STEW WITH CORNMEAL DUMPLINGS

Steps:

• FOR THE STEW: Cut beef into 1 inch pieces. In paper bag, combine 1/4 cup flour, chili powder, cayenne and 1/2 teaspoon salt. Add meat a few pieces at a time; close bag and shake to coat. Repeat with remaining meat. Reserve remaining flour mixture in bag.
• In 5 quart Dutch oven over medium heat, cook bacon until crisp; remove bacon, reserving drippings in pan. Drain bacon on paper towels; crumble and set aside.
• Over medium high heat in bacon drippings, cook meat until browned on all sides. With slotted spoon, remove meat to bowl, reserving drippings. In drippings, cook onion, green pepper, celery and garlic until tender. Stir in reserved flour mixture.
• Gradually stir in tomatoes, water, oregano and sugar. Over medium heat, cook until mixture boils, stirring constantly. Return meat to Dutch oven. Reduce heat to low. Cover; simmer 2 hours, stirring occasionally.
• FOR THE CORNMEAL DUMPLINGS: In medium bowl, stir together cornmeal, baking powder, 1/8 teaspoon salt and 1/4 cup flour. Add milk, egg and butter; stir just until smooth. Stir in reserved bacon. Drop batter by rounded tablespoonfuls onto simmering stew. Cover; simmer 15 minutes more without lifting lid. Yields 6 cups.
• Great American Cookbook.

SLOW-COOKER PULLED PORK STEW WITH CORN

Steps:

• Spray 5-quart slow cooker with cooking spray. Mix enchilada sauce, taco seasoning mix, chili powder, oregano, cumin and salt in cooker. Add pork shoulder; turn to coat.
• Cover; cook on Low heat setting 8 to 9 hours or until very tender. Remove pork from slow cooker; when cool enough to handle, shred pork with fork. Remove 1 cup cooking liquid; place in large bowl. Add shredded pork to bowl; toss to coat.
• Meanwhile, discard remaining cooking liquid; wipe out slow cooker. Spray slow cooker with cooking spray. Add broth, tomatoes and corn; stir in pork. Cover; cook on High heat setting 1 hour 30 minutes to 2 hours 30 minutes or until hot. Serve with remaining ingredients.

CORNMEAL DUMPLINGS

Steps:

• Combine dry ingredients.
• Cut in butter (using fingers or pastry blender) until mixture resembles coarse meal.
• Add milk and stir.
• Drop dough by spoonful (6) into stew.
• Cover and simmer about 18 minutes or until dumplings are firm to the touch.