Recipe ingredients
- 1/2 pound ground pork
- 1/4 cup chopped onion
- 1 tablespoon chili seasoning mix
- 1 1/2 cups yellow cornmeal
- 3/4 cup flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup water
- 6 slices bacon, chopped
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon chili seasoning mix
- 4 cups water
- 1 tablespoon beef bouillon granules
- 2 (15 ounce) cans Mexi-Beans
Recipe method
- Cook ground pork and the 1/4 cup chopped onion until meat is done.
- Drain and stir in 1 tablespoon chili seasoning mix. Set aside to cool.
- Combine cornmeal, flour, baking powder, salt and sugar.
- Add the 1 cup water and stir until mixture is combined.
- Divide cornmeal into 16 portions.
- With lightly floured hands, shape each portion around a teaspoonful of meat mixture.
- In Dutch oven, cook together bacon, the remaining onion and garlic until onion is tender.
- Stir in the remaining chili seasoning mix, 4 cups water and bouillon granules.
- Stir in Mexi-Beans and the remaining meat mixture.
- Bring to boiling. Reduce heat to simmer.
- Add dumplings, cover tightly and simmer for 20 minutes.
Other soup recipes:
Bean soup with tamale dumplings recipe
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