Pork Rib Stew with Sage Cornmeal Dumplings

4.3
(23)
21 Reviews
6 Photos

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!

Submitted by QUIRKYIQ
Published on June 18, 2020
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Prep Time:
45 mins
Cook Time:
3 hrs 30 mins
Total Time:
4 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 pound boneless country-style pork ribs, cut into 1-inch chunks

  • 2 tablespoons vegetable oil

  • 2 cups chopped onions

  • 2 cloves garlic, crushed

  • 1 ½ pounds potatoes, peeled and cubed

  • 2 quarts water

  • 2 teaspoons beef bouillon granules

  • 4 large carrots, peeled and cut into 1/2-inch pieces

  • 1 ½ tablespoons chili powder

  • 1 teaspoon dried marjoram

  • ½ teaspoon dried thyme

  • 2 bay leaves

  • ⅛ teaspoon ground nutmeg

  • 1 teaspoon salt

  • ⅛ teaspoon ground black pepper

  • 6 tablespoons all-purpose flour, sifted

  • ¼ cup yellow cornmeal

  • 2 teaspoons white sugar

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon dried sage, crumbled

  • ¼ teaspoon dried thyme

  • ½ teaspoon salt

  • 2 tablespoons vegetable shortening

  • ½ cup milk, or as needed

Directions

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

  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.

  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.

  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.

  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.

  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.

60 home cooks made it!

Nutrition Facts (per serving)

364 Calories
15g Fat
44g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 364
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 36mg 12%
Sodium 951mg 41%
Total Carbohydrate 44g 16%
Dietary Fiber 6g 22%
Total Sugars 9g
Protein 15g 30%
Vitamin C 30mg 33%
Calcium 168mg 13%
Iron 3mg 17%
Potassium 915mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.