Brazilian pork stew with corn dumplings

Brazilian pork stew with corn dumplings

  • 1
  • 2
  • 3
  • 4
  • 5
(26 ratings)

Prep: 25 mins Cook: 2 hrs, 35 mins


Serves 6
Try this simple one-pot take on the traditional Brazilian Feijoada, using pork shoulder - throw in leftover chorizo, ham or bacon

Nutrition and extra info

  • before adding dumplings

Nutrition: per serving

  • kcal886
  • fat33g
  • saturates14g
  • carbs95g
  • sugars26g
  • fibre14g
  • protein44g
  • salt1.9g
Save to My Good Food
Please sign in or register to save recipes.


  • 900g pork shoulder, cut into 4cm chunks
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 3 bay leaves
  • 1 tbsp oregano leaves (or 2 tsp dried), plus extra, to serve



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp allspice
  • 1 stock cube (beef, pork or chicken)
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp cocoa powder
  • 2 tbsp soft dark brown or muscovado sugar
  • 3 tbsp red wine vinegar
  • zest and juice 2 oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 red chillies, halved lengthways - seeds in or out, depending on whether you like it spicy
  • bunch spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 400g sweet potatoes, peeled and cut into 3-4cm/1¼in - 1½ in chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 red peppers, deseeded and cut into chunks
  • 2 x 400g cans black beans, drained and rinsed

For the dumplings

  • 100g cold butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g self-raising flour
  • 140g cornmeal or finely ground polenta, plus extra for dusting
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 140g sweetcorn, from a can, drained, or freshly cut from a cob (just boil for 3 mins first)


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 75ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 1 medium egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Start by getting your biggest flameproof casserole dish and sealing the pork chunks in the oil – they don’t have to be very well browned. Do in batches, then transfer to a plate and tip three-quarters of the onions, the celery, bay and oregano into the dish. Add a splash more oil, if you need, and fry gently until softened.

  2. Tip in the spices, stir for 1 min to toast, then return the pork to the dish. Crumble in the stock cube and stir in the tomatoes, cocoa, sugar, 2 tbsp of the vinegar, the zest and juice from 1 orange, and 3 of the chilli halves. Bring to a simmer, then cover and leave to bubble for 1 hr.

  3. Meanwhile, finely chop the reserved chilli half and mix with the remaining onions, the spring onions, and red wine vinegar and the zest and juice from the last orange. Keep cold in the fridge.

  4. After 1 hr, stir the sweet potatoes and red peppers into the stew, then re-cover and simmer for another 30 mins.

  5. When the stew has about 15 mins to go, make the dumplings. Rub the butter into the flour until it resembles fine crumbs, then stir in the cornmeal, bicarb and sweetcorn. Finally, mix in the buttermilk and all but 1 tbsp of the egg to make a soft dough. Season with some salt and roll the mixture into 12 soft dumplings, then roll in a little more cornmeal to coat the tops. Brush the tops with the reserved beaten egg.

  6. Heat oven to 200C/180C fan/gas 6. Stir the beans into the stew, then taste for seasoning. Sit 6 of the dumplings on top of the stew and the rest on a baking tray lined with baking parchment. Put both in the oven – the stew without its lid – and cook for 25 mins until the dumplings are golden and risen.

  7. Carry the stew straight to the table, and sprinkle over a little more oregano before spooning into bowls. Serve the extra dumplings alongside for those who fancy another one, and the onion relish.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Eeloh Melbs's picture
Eeloh Melbs
8th Jun, 2018
A keeper. We always have leftover toast pork which I just freeze. I eased up on the amount of meat and added spinach right at the end. Nice with rice, too. I’m definitely not a purist - I cooked for about 40 minutes. Lovely.
1st Apr, 2018
Just wonderful recipe. Rich, spicy, comforting. The real star of the show is the dumplings, whatever you do don't skip the dumplings they are sensational, lightly crisp on the outside and light and fluffy in the middle.
20th Nov, 2017
Delicious - everyone loves this dish. Took longer cooking for me, and to get the pork really tender. Can just stick it in a low oven and leave it though. I added extra sweet potato and some cauliflower, was generous with the spices but used a little less of the orange zest. The dumplings are great (I added spring onion and used quite a bit more buttermilk - you can just use an ice cream scoop to dollop onto the top of the stew), but the stew is still lovely without them. Definitely a keeper.
KathyMolan's picture
30th Sep, 2017
Did this for a supper party and everyone loved it!
20th May, 2017
Absolutely love this dish - it's one we now want to make for everyone we know! Make sure you have a BIG pan! (Last time we had to separate this out into 2) The dumplings are lovely, though not doughy like suet dumplings - you may need to add more buttermilk to the mix to get the right consistency. Great recipe - you won't regret making it!
20th May, 2017
Absolutely love this dish - it's one we now want to make for everyone we know! Make sure you have a BIG pan! (Last time we had to separate this out into 2) The dumplings are lovely, though not doughy like suet dumplings - you may need to add more buttermilk to the mix to get the right consistency. Great recipe - you won't regret making it!
2nd Jan, 2017
A good rich stew for a chilly New Years Day. I have to say the prep time was a lot longer than 25mins, and there were several stages of cooking, so allow extra time. The dumplings were good - the ones in the stew being a different texture to the baked ones. I didn't use sweetcorn in them as I forgot to get any!
Nicole Goss
13th Feb, 2016
This stew was delicious! It ended up feeding 5 of us with extra helpings and some leftovers. We didn't do the dumplings but will 100% be making the stew again
1st Apr, 2018
Please do the dumplings they are so much better than you expect. Absolutely sensational and a perfect accompaniment to this dish.
pennyclark's picture
21st Nov, 2015
This was lovely. A couple of changes, I couldn't get hold of cornmeal so used polenta and couldn't find black beans so used kidney beans.


9th Oct, 2014
Can this be made using a slow cooker? I'm asking as the sweet potatoes and peppers are being added at a later time so would it be ok if I add everything at the beginning? I can do the dumplings at the end in the oven.
goodfoodteam's picture
28th Oct, 2014
Hi there, thanks for your question. Yes this recipe would work well in a slow cooker - the veg wouldn't hold its shape as well when added at the beginning, but the taste would still be good.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?