This stew could have been a labour of love – that is until you busted out the slow cooker. Top it off with chilli polenta dumplings to make it even more special.
- Heat 1/2 the oil in a large frying pan over medium-high heat. Cook pork, in batches, for 3 to 4 minutes or until browned all over. Transfer to slow cooker.
- Heat remaining oil in pan. Add onion, capsicum and celery. Cook, stirring, for 5 minutes or until vegetables just start to soften. Add garlic, cumin, coriander, chilli, bay leaf, pepper and cinnamon. Cook, stirring, for 1 minute. Add to slow cooker. Stir in stock, sugar and tomatoes. Cover. Cook on high for 3 hours (or low for 6 hours).
- Discard bay leaf. Stir in beans and oregano.
- Make Chilli Polenta Dumplings; Combine flour, polenta and chilli in a bowl. Season with salt and pepper. Make a well. Add milk and butter. Mix well to combine. Roll level tablespoons of mixture into balls.
- Place dumplings on top of pork mixture. Cover. Cook on high for 1 hour or until dumplings double in size and are cooked through. Remove lid. Cook for 15 minutes or until top of dumplings are dry. Serve stew and dumplings with extra oregano.
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Surface Utensil Holder
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