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Ingredientes
- 1 pound boneless pork shoulder roast
- 1 clove garlic, chopped
- 1 tbsp. veg. oil
- 4 med. carrots, cut into 1/2 inch pcs (2 c.)
- 2 med. potatoes, peeled and cubed (2 c.)
- 1 (12 ounce.) can (1 1/2 c.) beer
- 1/4 c. quick-cooking tapioca
- 1 tbsp. sugar
- 1 tbsp. Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dry thyme, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon grnd nutmeg
- 1/4 teaspoon pepper
- 1 (28 ounce.) can tomatoes, cut up
Direcciones
- Cut pork into 1 inch cubes. In a large skillet, brown pork and garlic in warm oil. Drain well. Meanwhile, in a 3 1/2 or possibly 4 qt crockpot, combine all of the other ingredients except for the tomatoes. Stir in browned meat and undrained tomatoes. Cover and cook for 9 to 11 hrs on low heat or possibly on high heat setting for 4 to 5 hrs.
- If stew was cooked on low heat setting, turn cooked to high heat setting. Prepare Cornmeal Dumplings (recipe follows). Remove bay leaves and stir stew. Drop dumplings by tablespoonful onto warm stew. Cover and cook on high for 50 min more (don't lift cover during this 50 minute period). Sprinkle dumplings with cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 277 | |
| Calories from Fat 77 | 28% |
| Total Fat 8.68g | 11% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.09g | |
| Cholesterol 46mg | 15% |
| Sodium 496mg | 21% |
| Potassium 877mg | 25% |
| Total Carbs 33.99g | 9% |
| Dietary Fiber 4.0g | 13% |
| Sugars 8.27g | 6% |
| Protein 16.12g | 26% |
