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Serves
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Ingredients
Stew
  • 1 kg Diced pork shoulder or wild boar
  • 230 g Jar of chipotle in adobo
  • 200 ml Beef stock
  • 3 Large potatoes
  • 2 Bell peppers
  • 1 Cinnamon stick
  • 2 tbsps Brown sugar
  • 1 Large white onion
  • 3 tsps Garlic paste
  • 3 tsps Cumin seeds
  • 1 tbsp Oregano
  • 2 Bay leaves
Cornbread
  • 120 g Plain flour
  • 250 g Cornmeal
  • ½ White onion
  • 50 g Butter
  • 1 tbsp Sugar
  • 1 tbsp Salt
  • 500 ml Buttermilk
  • 2 Eggs
  • 2 tsps Baking powder
  • Grated cheddar
Mexican Pork Stew with Cornbread 'dumplings' Mexican Pork Stew with Cornbread 'dumplings'
Mexican Pork Stew with Cornbread 'dumplings'

Spicy slow cooked Mexican pork with Cheesy Cornbread dumplings

Prep 1 hour
Total 9 hours

Dice the pork and chop the onion. Fry in a pan until til brown on all sides then transfer to a slow cooker. Take thr jar of chipotle in adobo and the stock and blend until smooth. Tip this into the slow cooker and then add all other ingredients. Set on low and cook for 8 hours.


Five hours in, make the cornbread. Preheat the oven to 220℃ Mix the dry ingredients in a bowl. Finely diced the onion and fry in the butter until softened. Mix together the eggs and buttermilk together then add this and the buttery onions to the mix. Stir together until a stodgy batter/dough forms. You should be able to shape it. If too runny add more flour and cornmeal in equal parts. Take a muffin tray and grease with butter. Form the dough into golf ball shapes and drop into the tray. Top each with grated cheddar. Cook in the oven for 20 mins.


When they're done, give the stew a stir and drop in the cornbread balls for the last hour of slow cooking.


Serve with salsa and garnish with chopped coriander and a blob of soured cream.

Mexican Pork Stew with Cornbread 'dumplings' Mexican Pork Stew with Cornbread 'dumplings'
Mexican Pork Stew with Cornbread 'dumplings'

Spicy slow cooked Mexican pork with Cheesy Cornbread dumplings

favorite
print
like
Prep 1 hour
Total 9 hours
Serves
US | Metric
Ingredients
Stew
  • 1 kg Diced pork shoulder or wild boar
  • 230 g Jar of chipotle in adobo
  • 200 ml Beef stock
  • 3 Large potatoes
  • 2 Bell peppers
  • 1 Cinnamon stick
  • 2 tbsps Brown sugar
  • 1 Large white onion
  • 3 tsps Garlic paste
  • 3 tsps Cumin seeds
  • 1 tbsp Oregano
  • 2 Bay leaves
Cornbread
  • 120 g Plain flour
  • 250 g Cornmeal
  • ½ White onion
  • 50 g Butter
  • 1 tbsp Sugar
  • 1 tbsp Salt
  • 500 ml Buttermilk
  • 2 Eggs
  • 2 tsps Baking powder
  • Grated cheddar

Dice the pork and chop the onion. Fry in a pan until til brown on all sides then transfer to a slow cooker. Take thr jar of chipotle in adobo and the stock and blend until smooth. Tip this into the slow cooker and then add all other ingredients. Set on low and cook for 8 hours.


Five hours in, make the cornbread. Preheat the oven to 220℃ Mix the dry ingredients in a bowl. Finely diced the onion and fry in the butter until softened. Mix together the eggs and buttermilk together then add this and the buttery onions to the mix. Stir together until a stodgy batter/dough forms. You should be able to shape it. If too runny add more flour and cornmeal in equal parts. Take a muffin tray and grease with butter. Form the dough into golf ball shapes and drop into the tray. Top each with grated cheddar. Cook in the oven for 20 mins.


When they're done, give the stew a stir and drop in the cornbread balls for the last hour of slow cooking.


Serve with salsa and garnish with chopped coriander and a blob of soured cream.