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.
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|Serving Size: 1 Recipe (12144g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 877 (14%)|
|Amt Per Serving||% DV|
|Total Fat 97.5g||130 %|
|Saturated Fat 31.7g||158 %|
|Monounsaturated Fat 38g|
|Polyunsanturated Fat 15.1g|
|Cholesterol 120.1mg||37 %|
|Sodium 3243.3mg||112 %|
|Potassium 16191.3mg||426 %|
|Total Carbohydrate 1294.2g||381 %|
|Dietary Fiber 193.3g||773 %|
|Sugars, other 1100.9g|
|Protein 160.2g||229 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6386
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