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Fennel & Pork Stew

  • 300minutes
  • 249calories

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Source: www.eatingwell.comReport recipe

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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 cups thinly sliced fennel (2-3 medium bulbs), plus

  2. 1/4 cup chopped fronds

  3. 1 medium onion, halved and thinly sliced

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

  5. 1 1/2 teaspoons kosher salt, divided

  6. 1 1/2 teaspoons freshly ground pepper, divided

  7. 2 tablespoons extra-virgin olive oil, divided

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

  9. 4 cloves garlic, minced

  10. 1 tablespoon finely chopped fresh rosemary

  11. 2 teaspoons finely chopped fresh oregano

  12. 1 28-ounce can 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.

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