Pork Rib Stew with Sage Cornmeal Dumplings

Ingredients

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

Instructions

1. 1

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

2. 2

   Arrange pork pieces one layer deep in a large baking pan.

3. 3

   Cook pork under the preheated broiler, stirring often, until meat is browned, about 10 minutes. Pour off and discard fat.

4. 4

   Heat oil in a Dutch oven or large skillet over medium heat. Cook and stir onions in hot oil until softened and translucent, about 5 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant but not brown, about 2 minutes more.

5. 5

   Stir in potatoes and cook for 5 minutes. Pour in water, carrots, chili powder, beef bouillon, marjoram, 1 teaspoon salt, 1/2 teaspoon thyme, bay leaves, nutmeg, and pepper. Bring to a boil, then reduce heat and cover. Simmer until meat and vegetables are tender, about 3 hours.

6. 6

   Combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt for the dumplings in a large bowl. Cut in shortening until mixture resembles a coarse meal. Add milk all at once, stirring just until dough holds together.

7. 7

   When stew is ready, remove bay leaves. Bring stew to a gentle boil over medium-low heat. Drop dough by rounded spoonfuls evenly over the surface. Cover the pot and boil until dumplings are cooked through, about 12 minutes.

8. 8

   Ladle dumplings into soup bowls and top with lots of stew.