Brazilian Pork Stew with Corn Dumplings Recipe

In a large pot, heat some oil over medium-high heat. Add the pork chunks and cook until browned on all sides. Remove the pork from the pot and set aside.

In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.

Add the diced tomatoes, sliced bell peppers, and sliced carrots to the pot. Cook for a few minutes until slightly softened.

Return the browned pork to the pot and add the bay leaves, paprika, cumin, salt, and pepper. Stir well to combine.

Pour in the chicken broth and bring the stew to a simmer. Cover the pot and let it cook for 1.5 to 2 hours, or until the pork is tender.

While the stew is simmering, prepare the corn dumplings. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and grated Parmesan cheese.

In a separate bowl, whisk together the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick and sticky.

Once the stew is done cooking, drop spoonfuls of the corn dumpling batter onto the surface of the stew. Cover the pot and let the dumplings cook for 10-15 minutes, or until they are cooked through.

Serve the Brazilian pork stew with corn dumplings hot, garnished with fresh parsley.