Pork Roast
pork roast
salt
pepper
flour
onion soup mix
1/2 medium onion
Season roast with salt and pepper, coat in flour. Sear on all sides. Place in slow cooker. Cover with onion soup mix and sliced onion. Cook until done. Remove from pan so that you can use the cooking liquid or broth for your cornmeal dumplings.
Cornmeal Dumplings
2 cups cornmeal
1/2 cup flour
1 T baking powder
medium onion (diced)
3 T chili powder
2 eggs
1 -2 cups broth from pork roast
1 t salt
Mix all ingredients together until consistency is slightly thicker than cornbread (cookie dough consistency works great).
Boil remaining broth on stovetop (may need to add water to have enough liquid depending on how much broth your roast produces). Shape dumplings using large spoon and place gently in boiling liquid. Stir gently as you do to keep them separated. At this point, you can cook until they are done (about 10 minutes or so) or move back to slow cooker to stay warm. Gravy will thicken and spices will blend the longer they cook.
