Brazilian pork stew with corn dumplings

Brazilian pork stew with corn dumplings

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(29 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
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  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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.

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Comments, questions and tips

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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.
19th Nov, 2019
I've used black beans but I find the texture a bit grainy, so now I use tinned mixed beans which works really well too. Great recipe though eh?
sirlene's picture
19th Nov, 2015
The idea of making a relation with the Brazilian Feijoada is ok . But have in mind that the brazilian feijoada has no chocolate, brown sugar nor red pepper. This is more like mexican beans....
24th Sep, 2015
What a cracking recipe, easy to make! I did this for our village hall supper evening and my serving bowl was empty ahead of all the rest, a real favorite. I loved it!
thecherub's picture
8th Sep, 2015
This was delicious however as I wasn't keen on making the dumplings (neither of us like them) next time I think it would be even better in the slow cooker. Also forgot to add chorizo and I think this would make the dish perfect. Loved it and will definitely make again.
16th Jun, 2015
Very good. The long list of ingredients was off-putting, but the end results were well worth it
1st Feb, 2015
Absolutely delicious. I added chorizo which gave an added smokeyness. It is even better reheated the next day. I didnt add sugar as trying to do without.Will be making this again
1st Feb, 2015
Made a real change for a Sunday stew. Very rich & filling. I halved the recipe & it worked fine.
14th Dec, 2014
Made this for a Sunday evening supper and it went down a storm! Although there are a lot of ingredients, it really does look after itself. For the second part of the cooking I put the casserole into the oven at 150 for an hour to give us time for a sneaky drink at the pub before the dumplings went in. Really tasty and lots of left-overs for mid week.
9th Nov, 2014
Made this for a firework party for my friend's birthday & everyone loved it. I changed spices as my friend doesn't like cumin, so used 3 tsp of Chipotle paste instead & added chorizo aswell. I wasn't sure about sweetcorn in dumplings but after reading reviews, I decided to try it, I added some grated cheese aswell & they were tasty. I would crush corn next time as it was harder to roll in to balls. Would definitely make again, it was delicious


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