Recipe by Carolyn Malcoun
- 11/4 pounds pork butt or shoulder, trimmed and cut into 1-inch pieces
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt, divided
- 1 tablespoon canola oil
- 1 medium white onion, diced
- 6 cloves garlic, chopped
- 1 12-ounce bottle Mexican-style lager
- 1 cup chicken broth
- 11/2 pounds fresh Anaheim or New Mexico chilies, roasted and coarsely chopped
- 1 15-ounce can white beans, rinsed
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons cold unsalted butter, cubed
- 1/2 cup buttermilk
- 1/4 cup finely chopped fresh cilantro
• Sprinkle the pork with cumin, oregano and 1/2 teaspoon salt. Heat the oil in a Dutch oven over medium heat. Add the onion and pork and cook, stirring occasionally, until the pork is browned, 5 to 7 minutes. Add the garlic and stir for 30 seconds. Add the beer, broth and the chopped chilies; bring to a simmer and let cook until the pork is tender, about 1 hour.
• Meanwhile, whisk together the cornmeal, flour, baking powder and the remaining 1/4 teaspoon salt in a medium bowl.
• When the pork is tender, stir the beans into the stew.
• Add the butter to the flour mixture and knead with your fingertips until the mixture resembles coarse meal. Drizzle with the buttermilk and stir to combine. Stir in the cilantro. Drop the mixture by the tablespoonful on top of the simmering stew (makes 12 to 14 dumplings). Cover and cook until the dumplings are cooked through, about 5 minutes. Ladle the stew and dumplings into individual bowls, or bring the Dutch oven
to the table.