How to Make Quick Mexican Salsa Stew and Dumplings With Leftover Shredded Pork
If you're lucky, you have some leftover shredded pork or even chicken or turkey, any of which will form the basis of this quick stew-like meal. This is a great dish to make on a weeknight, because it's so easy and quick. Although the meal relies on a few prepared ingredients--the pork, a can of black beans, a jar of salsa, and a corn muffin mix--the taste says "home made." All the key elements are included for a true "comfort meal." The cornbread-like dumplings are great to catch all the juices from the skillet mixture, and the cheese melts atop the dumplings for extra flavor. You don't need much to round out the simple meal--a salad /or fruit are plenty. Enjoy!
Quick Mexican Salsa Stew and Dumplings -- Serves 4+
2 cups of shredded, cooked pork (or use cooked shredded chicken or turkey)
15-ounce can of black beans, undrained
1 1/2 cups of salsa (half of a 24-ounce jar, mild or spicy)
1 teaspoon of dried cilantro
1 teaspoon of dried cumin
1 small corn muffin mix (7-ounce package)
1 large egg
1/3 cup of milk
1/2 cup of shredded Mexican-style, Colby-Jack, or cheddar cheese, divided
1-2 chopped green onions, optional
In a large skillet of chef's pan heat the shredded pork over medium heat and add the can of black beans (with the liquid), the salsa, the cilantro, and the cumin, stirring everything together. Bring the mixture to a low boil. While the mixture is heating, in a medium bowl or measure mix together the muffin mix, egg, milk, and 1/4 cup of the cheese until everything is just blended. When the pork mixture comes to a low boil, drop 6 portions (about 1/4 cup each) of the cornmeal mixture on top of the pork mixture, spacing the portions evenly around the edges and in the center of the pork mixture. Reduce the heat to a simmer and cover the pan. Let the dumplings cook on top of the pork mixture until the dumplings puff up and are just firm to the touch--about 15 minutes. Remove the lid from the pan and sprinkle the remaining cheese on top of the dumplings. Turn off the heat and recover the pan for a minute or two until the cheese melts. Sprinkle the chopped green onions on top of the pork and dumplings and serve the pork and dumplings directly from the pan.