Pork Stew with Cornmeal Dumplings

• 1 1/2 pounds pork loin roast shoulder, bnlss
• 1 each garlic cloves
• 1 tablespoon vegetable oil
• 5 medium carrots cut in 1/2 inch pieces
• 3 medium potatoes peeled and cubed
• 1 1/2 cups water
• 1/4 cup tapioca, quick-cooking
• 1 tablespoon worcestershire sauce
• 2 each bay leaves
• 1 teaspoon thyme dry and crushed
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can tomatoes cut-up, (28oz)
• 1/2 cup flour, all-purpose
• 1/2 cup cheddar cheese
• 13 cup cornmeal yellow
• 1 teaspoon baking powder
• 1 dash black pepper
• 1 each eggs beaten
• 2 tablespoons milk
• 2 tablespoons vegetable oil
• 2 tablespoons cheddar cheese

1. Cut pork into 1" cubes.
2. In a large skillet brown pork and garlic in hot oil.
3. Drain well.
4. Meanwhile, in crockpot combine carrots, potatoes, water, tapioca, sugar, worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper.
5. Stir in browned meat and undrained tomatoes.
6. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 to 5 hours.
7. If stew was cooked on low-heat setting, turn crockery cooker to high-heat setting.
8. Prepare cormeal dumplings.
9. Remove bay leaves.
10. Stir stew; drop dumplings by tablespoonfuls onto stew.
11. Cover; cook for 50 minutes more (DO NOT LIFT COVER).
12. Sprinkle dumplings with cheese.
13. DUMPLINGS: In a medium mixing bowl stir together flour, cheddar cheese, cornmeal, baking powder, and pepper.
14. Combine beaten egg, milk, and oil.
15. Add to flour mixture; stir with a fork just until combined.
16. Use in Pork stew with cornmeal dumplings, above.

pork loin roast shoulder, garlic, vegetable oil, carrots, potatoes, water, tapioca, worcestershire sauce, bay leaves, thyme, salt, nutmeg, salt, black pepper, tomatoes, flour, cheddar cheese, cornmeal yellow, baking powder, black pepper, eggs, milk, vegetable oil, cheddar cheese

Taken from recipeland.com/recipe/v/pork-stew-cornmeal-dumplings-43100 (may not work)