Stews are comfort food when the temperature dips. The stock and seasonings in this one add warmth while the sage seasons the simple dumplings beautifully.
The prep time on this one is minimal, but stews are best when you allow enough time for them to simmer and tenderize. The flavors will combine beautifully and even the veggies will be infused with that lovely stock flavor if you give it a good couple of hours.
While the amount of actual meat in this pot is small, the flavor spreads throughout and the variety of flavors and textures helps ensure it’s really not missed.
1. Heat vegetable oil in a Dutch oven or large stock pot over medium heat. Stir in pork chunks and 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.
2. Stir in potatoes and cook for 5 minutes. Pour in pork stock, water, sliced carrots, chili powder, thyme, 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 an hour or two.
3. To make the sage dumplings, combine flour, cornmeal, sugar, baking powder, sage, and salt in a large bowl. Cut in the softened butter until the mixture is crumbly. Add milk all at once, stirring just until the mixture holds together.
4. When the stew is ready, bring it to a gentle boil over medium 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.
I made this for dinner last night and all 3 of us loved it! The house smelled so good and it was a perfect Fall meal. In step 3, you mention baking powder in the dumplings but it is not in the ingredients list, above, so I just left it out. Thank you for sharing this recipe!
Thanks so much for noticing that, Jess– my apologies! I’m glad it still turned out for you, though, and that you all enjoyed it!
I just made this dish and LOVE IT!!!!!!!!! This is the third recipe with pork that I have tried–the Carnitas with Spanish rice and Apple Stuffed Pork on Wilted Cabbage were delicious too!!! Thank you for helping me with meal planning!!!! The directions on prepping the pork were great!!!!!!!