Pork Stew with Cornmeal Dumplings Crock Pot
Warm, hearty, and irresistibly comforting, this Pork Stew with Cornmeal Dumplings made in a Crock Pot is the ultimate one-pot meal for cozy dinners. Featuring tender chunks of slow-cooked pork shoulder, a medley of flavorful vegetables including carrots, celery, and potatoes, and a rich, herb-infused broth, this dish is a symphony of savory delights. What truly sets this recipe apart are the fluffy cornmeal dumplings, which soak up the stew’s savory juices as they cook to perfection on top. Easy to prepare with simple ingredients and minimal effort, this slow-cooker recipe delivers all-day-cooked flavor with just 30 minutes of prep time. Perfect for chilly evenings or weeknight meals, this satisfying stew is a family-friendly classic that brings comfort to your table with every bite.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 medium potatoes, diced
- 3 cloves minced garlic
- 4 cups low-sodium chicken or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
- 0.75 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 0.5 cup whole milk
- 2 tablespoons unsalted butter, melted
Instructions
Cut the pork shoulder into 1 1/2-inch chunks. Season with salt and black pepper.
In a skillet over medium heat, heat the vegetable oil. Sear the pork pieces in batches until browned on all sides. Transfer to the Crock Pot.
Add the diced onion, carrots, celery, potatoes, and minced garlic to the Crock Pot.
In a small bowl, whisk together the chicken or vegetable broth, tomato paste, thyme, and rosemary. Pour the mixture over the meat and vegetables in the Crock Pot.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the pork is tender and the vegetables are cooked through.
About 30 minutes before the stew is done, make the cornmeal dumplings. In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, and a pinch of salt.
Add the milk and melted butter to the dry ingredients and stir until just combined.
Drop spoonfuls of the dumpling mixture onto the surface of the stew (you should have about 8-10 dumplings). Cover and cook on high for 25-30 minutes, or until the dumplings are cooked through and firm to the touch.
Serve the pork stew hot with the cornmeal dumplings on top. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.3 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1055 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
