Servings: 6

1 (1 1/2 pound) pork roast shoulder
1 garlic clove, minced
1 tablespoon vegetable oil
5 medium carrots, cut into 1/2-inch pieces
3 medium potatoes, peeled and cubed
1 1/2 cups water
1/4 cup quick-cooking tapioca
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 (28 ounce) can tomatoes, cut up

Cornmeal Dumplings
1/2 cup all-purpose flour
1/2 cup Cheddar cheese
1/3 cup yellow cornmeal
1 teaspoon baking powder
Dash pepper
1 egg, beaten
2 tablespoons milk
2 tablespoons vegetable oil
2 tablespoons Cheddar cheese, shredded

Cut pork into 1-inch cubes. In a large skillet brown pork and garlic in hot oil. Drain well.

Meanwhile, in crockpot combine carrots, potatoes, water, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir in browned meat and undrained tomatoes. Cover; cook on LOW for 9 to 11 hours or on HIGH for 4 to 5 hours. If stew was cooked on LOW, turn crockpot to HIGH.

Prepare cornmeal dumplings. Remove bay leaves. Stir stew; drop dumplings by tablespoonsful onto stew. Cover; cook for 50 minutes more (DO NOT LIFT COVER). Sprinkle dumplings with cheese.

Cornmeal Dumplings: In a medium mixing bowl stir together flour, the 1/2 cup Cheddar cheese, cornmeal, baking powder and pepper.

Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork just until combined.