Pork Chili with Cornbread Dumplings
Pork Chili with Cornbread Dumplings is a hearty main dish soup. I fill this chili with pulled pork, pinto beans, chicken stock, bell peppers, and spices. Then, I simmer cornmeal dumplings right on top of the chili.
The Equipment I Used
- Dutch Ovens- I used Dutch ovens for cooking both the pulled pork and the chili.
- A Food Scale- For perfect dumplings, I recommend weighing your cornmeal and flour.
- A Sifter- Be sure to sift together all the dry ingredients, so they are well mixed.
- A Pastry Cutter- Use this to cut the butter into the dry ingredients for the dumplings.
The Ingredients Needed for Pork Chili with Cornbread Dumplings
- Pork- I use boneless pork butt for my pulled pork. My pulled pork recipe makes a lot of pork. But, it keeps very well in the freezer and can be used in all types of dishes.
- Chicken Stock- I always use my homemade chicken stock. The recipe is below. I always have some in my freezer, so I can use it in all kinds of recipes.
- Pinto Beans- I always use dried beans, and cook them before I make this chili. The cooked beans also keep very well in the freezer.
- Cornmeal- Make sure to use fine cornmeal, from the baking section of your market. I used the Indian Head brand.
How I Made my Chili
- First, I made the pulled pork. Actually, I made this the night before for another recipe. But, it’s so easy to make. You simply rub it with spices and let it cook away in the oven.
- Next, I cooked the vegetables and then added the pork, beans, spices, and chicken stock.
- Then, I mixed up the dumpling dough.
- Next, I let the dumplings simmer right on top of the soup.
- Finally, I served the chili topped with the dumplings.
My whole family loved this Pork Chili with Cornbread Dumplings. For some reason, my family was very excited about the dumplings. My husband was a little confused when he saw the chili. I think he was expecting a Chinese dumpling stuffed with meat and vegetables. Even my picky eater requested a taste of the dumplings! So, if you, too, want to excite your family, you should make this yummy chili.
Pork Chili with Cornbread Dumplings
Chili filled with pulled pork, pinto beans, corn, and bell peppers – topped with cornbread dumplings.
Ingredients
For the Pork Chili:
- 2 tbsp. olive oil
- 1 small onion, chopped
- 1 orange bell pepper, chopped
- 1 minced jalapeno
- 1 tbsp. minced garlic
- 1 tsp. each dried oregano, cumin, chili powder
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- ½ cup chopped cilantro
- 1 cup pulled pork
- 2 cups chicken stock
- 1 cup cooked pinto beans
- 1 cup frozen corn
For the Pulled Pork:
- 2 onions, cut in one inch pieces
- 3 pounds boneless pork butt
- ½ tsp. each black pepper and garlic powder
- 2 tsp. each chili powder and paprika
- 6 cloves peeled garlic
- 1 cup chicken stock
- ¼ cup brown sugar
For the Cornbread Dumplings:
- ¼ cup fine cornmeal (30g)
- ¾ cups all purpose flour
- 2 tsp. baking powder
- ¼ tsp. each salt and pepper
- 2 tbsp. unsalted butter, cold and cubed
- ½ cup whole milk
Instructions
- Begin by making the pulled pork: Preheat the oven to 300 degrees. Place the sliced onions and garlic on the bottom of a Dutch oven. Add the pork with the fatty side up. Mix together all the spices ( but not the sugar) and spread them all over the pork. Pour the chicken stock into the bottom of the pot. Cover tightly and cook for four hours. Shred the pork with two forks and stir it back into the onions. Add the sugar to the pork and stir until combined. You will only need one cup of pork for this recipe, but this pork freezes great.
- Meanwhile, begin making the chili: In a second Dutch oven, heat the olive oil on medium heat. Cook the onion, bell pepper, and jalapeno until they're softened, for about ten minutes. Add the rest of the ingredients and bring them to a simmer.
- For the Dumplings: Sift together the cornmeal, flour, baking powder, salt, and pepper. Using a pastry cutter, cut the butter into the dry mixture, until it resembles coarse crumbs. Stir in the milk until just combined. Drop the dough by the tablespoon on to the top of the chili. Cover the pot and simmer for twenty minutes, or until the dumplings are cooked through.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
