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Pork Stew with Corn-Bread Dumplings

Total Time

Prep: 20 min. Cook: 80 min.


6 servings

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.


  • 2 pounds boneless pork, trimmed and cut into 3/4-inch cubes
  • 2 tablespoons canola 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 all-purpose flour
  • 1/2 cup all-purpose flour
  • 1/3 cup yellow cornmeal
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 large egg, room temperature
  • 3 tablespoons 2% milk
  • 2 tablespoons canola oil
  • 1 can (8-3/4 ounces) whole kernel corn, drained


  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 until pork is tender, 60-70 minutes.
  2. 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.
  3. For dumplings, in a bowl, combine flour, cornmeal, baking powder, salt and pepper. Beat egg, milk and oil; stir into flour mixture just until moistened. Fold in corn. Drop by rounded tablespoonfuls into simmering stew. Cover and cook until dumplings are tender and cooked through, 10-12 minutes.

Nutrition Facts

1 cup: 461 calories, 20g fat (5g saturated fat), 121mg cholesterol, 1166mg sodium, 34g carbohydrate (11g sugars, 3g fiber), 37g protein.

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