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Brazilian Pork Stew with Corn Dumplings

The very definition of soul food - This simple one-pot take on the traditional Brazilian Feijoada, a stew of pork shoulder and black beans is so flavorful and full of veggies. Its stewed for a long time so the pork is so meltingly tender. To add carbs I’ve made some corn dumplings, kind of a cross between and American biscuit and savory scone. These has a nice hard top but the base soaks up the delicious juices. I’m serving this with roasted leeks, popular in brazil and a salad of onion and chilies marinated in orange and vinegar to make this a full meal. Now this is a longer one than usual guys so hold on to your dumplings….. Ingredients 900g pork shoulder , cut into 4cm chunks 2 tbsp sunflower oil 2 onions , finely chopped 2 celery sticks, finely chopped 3 bay leaves 2 tsp dried oregano 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp allspice 1 chicken stock cube 2 x 400g cans chopped tomatoes 1 tbsp cocoa powder 2 tbsp soft dark brown or muscovado sugar 3 tbsp red wine vinegar zest and juice 2 oranges 2 red chilies , halved lengthways - seeds in or out, 400g sweet potatoes , peeled, cut into 3-4cm chunks 2 red peppers , deseeded and cut into chunks 2 x 400g cans black beans , drained and rinsed For the dumplings 100g cold butter , diced 200g self-raising flour 140g cornmeal or finely ground polenta, plus extra for dusting ½ tsp bicarbonate of soda 140g sweetcorn , from a can, drained, 75ml buttermilk 1 medium egg , beaten #brazil #brazillian #brazillianfood #southamerica #dumplings #feijoada #stew #dinner #recipe #tasty