This hearty Brazilian Pork Stew with Corn Dumplings is prepared using pork shoulder, sweet potatoes, red peppers, black beans, and cornmeal dumplings. This comforting pork stew recipe is a dinner dish that takes about 4 hours and 50 minutes to prepare and serves up to 6 people.

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Recipe Ingredients

• 2 tbsp sunflower oil
• 900g/2lb pork shoulder cut into large chunks
• 400g/14oz sweet potatoes, peeled and cut into chunks
• 2 red peppers, deseeded and cut into chunks
• 2 onions, finely chopped
• 2 celery sticks, finely chopped
• 3 bay leaves
• 1 tbsp fresh oregano leaves (or 2 tsp dried), plus extra to serve
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground allspice
• 1 chicken stock cube
• 2 x 400g cans chopped tomatoes
• 1 tbsp cocoa powder
• 2 tbsp soft dark brown sugar
• 2 tbsp red wine vinegar
• Zest and juice of 1 orange
• 1-2 red chillies, halved lengthways and deseeded
• 2 x 400g cans black beans, drained and rinsed

For the Dumplings

• 100g/4oz cold butter, diced
• 200g/7oz self-raising flour
• 140g/5oz cornmeal (or finely ground polenta), plus extra for dusting
• ½ tsp bicarbonate of soda
• 140g/5oz sweetcorn drained (from a can)
• 75ml/2½fl oz buttermilk
• 1 medium egg, beaten

How To Make Brazilian Pork Stew with Corn Dumplings

1. Prepare the Pork and Vegetables: Heat the slow cooker if needed. In a frying pan, heat the sunflower oil over medium heat, then sear the pork in batches until all sides are browned. Transfer the pork to the slow cooker and add the sweet potatoes and red peppers.
2. Cook the Aromatics: In the same pan, add onions, celery, bay leaves, and oregano, adding a bit more oil if needed. Cook gently until the onions and celery soften, about 5 minutes.
3. Add Spices and Liquids: Sprinkle the cumin, coriander, and allspice into the pan and stir constantly for 1 minute. Add the crumbled stock cube, tomatoes, cocoa powder, brown sugar, vinegar, orange zest, juice, and chilies. Bring the mixture to a simmer until heated through, then pour it into the slow cooker. Cover and cook on low for 4 hours.
4. Make the Dumpling Dough: With 15 minutes left on the stew, make the dumplings. Rub diced cold butter into self-raising flour until the mixture resembles fine crumbs. Add cornmeal, bicarbonate of soda, and a pinch of salt, then stir in sweetcorn.
5. Form the Dough: Add buttermilk and all but 1 tablespoon of beaten egg, forming a soft dough. Roll the dough into 12 equal dumplings, then dust the tops lightly with cornmeal. Brush the tops with the reserved beaten egg.
6. Preheat the Oven: Preheat the oven to 200°C/180°C fan/gas mark 6. Transfer the stew to a large ovenproof dish and add the drained black beans. Taste and adjust seasoning as needed.
7. Bake and Serve: Arrange 6 dumplings on top of the stew and place the remaining dumplings on a baking tray lined with parchment. Place both dishes in the oven, and bake for about 25 minutes or until the dumplings are golden and risen. Serve the stew hot, sprinkled with extra oregano, with additional dumplings on the side for anyone wanting seconds.

Recipe Tips

• Add extra flavor with smoked paprika: Mix a teaspoon of smoked paprika with the spices for a subtle, smoky flavor that pairs well with the pork and vegetables.
• Use frozen sweetcorn for convenience: If fresh corn is unavailable, frozen sweetcorn works just as well for the dumplings and maintains its texture during cooking.
• Make it spicier with chili flakes: For extra heat, sprinkle a pinch of red chili flakes into the stew when adding the other spices.
• Add a squeeze of lime before serving: A squeeze of fresh lime over the finished stew brightens the flavors and complements the spices beautifully.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Caramel Slow Cooked Pork Belly
• 5 Ingredient Slow Cooker Pulled Pork Recipe
• Slow Cooker Pork Cheeks