Green Chili Stew with Cheesy Cornbread Dumplings

2 lbs. pork shoulder
1 tsp kosher salt
1 tsp fresh ground black pepper
1 tsp ground cumin
1 tbs canola oil
1 large yellow onion, finely diced (approximately 1 cup)
4 cloves garlic, minced
2 4 oz. cans fire-roasted diced green chilies
1.5 lbs. fresh tomatillos, husks removed, washed and diced (approximately 3 cups)
4 tbs fresh cilantro, minced
3 cups low-sodium chicken broth
kosher salt and pepper - to taste
1 8.5 oz. box of cornbread mix (Jiffy or other similar brand), prepared with one egg and 1/3 scant cup low-fat milk
1 cup reduced fat finely shredded colby jack cheese
2 tbs honey (optional)
sliced green onion or cilantro (optional)

Remove most of the fat from the pork shoulder and cut meat into large chunks (approximately 1-2" pieces). Heat a heavy-bottom skillet over medium high heat with 2 teaspoons canola oil. Sprinkle the salt, pepper, and cumin over the pork and toss to coat. Place the pork in a single layer in the skillet and brown for approximately 1 minute per side. Work in small batches, so as not to crowd the pan. Remove the pork once browned and place into the slow cooker pot. Continue browning the pork and add 1-2 teaspoons more canola oil to the pan as needed, until all pieces are browned. Next, add the yellow onion, garlic, green chilies, tomatillos, cilantro, and chicken broth to the slow cooker pot. Gently stir to combine. Place the lid on the slow cooker and set heat to LOW. Allow the stew to cook for seven hours. After seven hours, gently break apart the tender pieces of pork with a spoon. Taste the stew and adjust the seasoning with salt and/or pepper to your liking. If your tomatillos are a bit tart, add in two tablespoons of honey to your stew and gently stir. Continue cooking the stew on low for another hour. After the stew has been cooking for a total of eight hours, turn the slow cooker heat up to HIGH. Mix the cornbread batter with 1 egg and scant 1/3 cup milk. Allow the batter to rest for 3 minutes. Stir in the shredded cheese to the batter. Drop batter by heaping tablespoons into the simmering stew (about 8 spoonfuls). The batter will be sticky and may require using two spoons to drop batter evenly. Cover the slow cooker with the lid and allow the cornbread to cook for 30 minutes. The stew is ready to be served when the cornbread is fluffy and hot. Serve one cup of the stew with one cornbread dumpling and garnish with a sprinkling of sliced green onion or chopped cilantro.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user SIX50EIGHT.