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  • 8servings
  • 300minutes
  • 249calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 cup(s) (2-3 medium bulbs) thinly sliced fennel

  2. 1/4 cup(s) chopped fennel fronds

  3. 1 medium onion , halved and thinly sliced

  4. 2 1/2 pound(s) pork shoulder or Boston butt , trimmed of excess fat and cut into 2-inch chunks

  5. 1 1/2 teaspoon(s) kosher salt , divided

  6. 1 1/2 teaspoon(s) freshly ground pepper , divided

  7. 2 tablespoon(s) extra-virgin olive oil , divided

  8. 3/4 cup(s) dry white wine , such as Sauvignon Blanc

  9. 4 clove(s) garlic , minced

  10. 1 tablespoon(s) finely chopped fresh rosemary

  11. 2 teaspoon(s) finely chopped fresh oregano

  12. 1 can(s) (28-ounce) whole tomatoes , drained

Instructions Jump to Ingredients ↑

  1. Spread fennel and onion in an even layer in a 5- to 6-quart slow cooker. Cover and refrigerate fennel fronds.

  2. Sprinkle pork with 3/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add about half the pork and cook until brown, 4 to 5 minutes. Transfer to the slow cooker. Repeat with the remaining oil and pork. Add wine to the pan and scrape up any browned bits; remove from the heat.

  3. Sprinkle garlic, rosemary, oregano, and the remaining 3/4 teaspoon each salt and pepper over the pork. Top with the drained tomatoes and pour in the wine from the skillet.

  4. Cover and cook for 5 hours on high or 7 to 8 hours on low. Stir the stew well to combine; serve garnished with the reserved fronds.

  5. Exchanges: 2 vegetable, 2 1/2 meat, 1 fat Carbohydrate Servings: 1 Nutrition Bonus: Vitamin C (37% daily value), Zinc (27% dv), Potassium (24% dv), Iron (18% dv).

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