If you have no time to prepare the dumplings you can still enjoy this hearty recipe with a side serving of corn muffins.
* 1 pound boneless pork shoulder roast
* 1 clove garlic, minced
* 1 tablespoon cooking oil
* 4 medium carrots, cut into 1/2-inch pieces (2 cups)
* 2 medium potatoes, peeled and cubed (2 cups)
* 1 12-ounce can (1-1/2 cups) beer or 1 1/2 cups apple juice
* 1/4 cup quick-cooking tapioca
* 1 tablespoon sugar
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 1 teaspoon dried thyme, crushed
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon pepper
* 1 28-ounce can tomatoes, cut up
* 1/2 cup all-purpose flour
* 1/2 cup shredded cheddar cheese
* 1/3 cup yellow cornmeal
* 1 teaspoon baking powder
* Dash pepper
* 1 beaten egg
* 2 tablespoons milk
* 2 tablespoons cooking oil
* 2 tablespoons shredded cheddar cheese
- Cut the pork into cubes and cook in a large skillet along with garlic and heated oil. Cook until brown then drain.
- Put the carrots, potatoes, beer, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg and pepper in a 3-1/2 or 4-quart crockery cooker. Once properly blended, mix in the browned meats and tomatoes along with its liquids. Cook covered over low heat for about 11 hours or over high heat for about 5 hours.
- Mix flour,1/2 cup cheddar cheese, cornmeal, baking powder and pepper in a moderate-sized bowl. In a separate bowl, whisk egg with milk and oil. Combine the egg mixture to the flour mixture, stirring with a fork until properly mixed.
- If cooked over low heat, turn the settings to high heat. Discard the bay leaves and mix the stew. Add the dumplings by tablespoonfuls into the stew and cover. Cook for about 50 minutes then sprinkle the dumplings with 2 dollops of cheese.
- Makes 4 servings.