Pork Rib Stew with Sage Cornmeal Dumplings

I have been making this stew for more than 20 years. It's a dish I use to celebrate the harvest season. It may be a bit labor-intensive, but it is worth every minute! Experiment with different root vegetables, and use the dumplings in other hearty stews or soups. They are so yummy!

• Preparation Time: 45 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 45 mins
• Calories: 364 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon salt
• 2 teaspoons white sugar
• 1 ½ teaspoons baking powder
• ⅛ teaspoon ground nutmeg
• 2 tablespoons vegetable oil
• ⅛ teaspoon ground black pepper
• 1 teaspoon dried marjoram
• ½ teaspoon dried thyme
• 2 cups chopped onions
• 2 bay leaves
• 2 cloves garlic, crushed
• 2 quarts water
• ¼ teaspoon dried thyme
• 1 ½ tablespoons chili powder
• ½ cup milk, or as needed
• ¼ cup yellow cornmeal
• 2 teaspoons beef bouillon granules
• 2 tablespoons vegetable shortening
• 1 ½ pounds potatoes, peeled and cubed
• 1 pound boneless country-style pork ribs, cut into 1-inch chunks
• 4 large carrots, peeled and cut into 1/2-inch pieces
• 6 tablespoons all-purpose flour, sifted
• ¼ teaspoon dried sage, crumbled

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.