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. Experiment with different root vegetables, and use the dumplings in other hearty stews or soups. They are so yummy!

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange pork pieces one layer deep in a large baking pan. Broil, stirring often, until meat is browned, about...


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 1/2 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 1/2 tablespoons chili powder
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 6 tablespoons all-purpose flour, sifted
  • 1/4 cup yellow cornmeal
  • 2 teaspoons white sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon dried sage, crumbled
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable shortening
  • 1/2 cup milk, or as needed

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