Pork And Fennel Stew Recipe

Name: Pork And Fennel Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups thinly sliced fennel (2-3 medium bulbs), plus 1/4 cup chopped fronds; 1 medium onion, halved and thinly sliced; 2 1/2 pounds pork shoulder or Boston butt, trimmed of excess fat and cut into 2-inch chunks; 1 1/2 teaspoon kosher salt, divided; 1 1/2 teaspoons freshly ground pepper, divided; 2 tablespoons extra-virgin olive oil, divided; 3/4 cup dry white wine, such as Sauvignon Blanc; 4 cloves garlic, minced; 1 tablespoon finely chopped rosemary; 2 teaspoons finely chopped fresh oregano; 1 28-ounce can whole tomatoes, drained

Servings: persons

8 cups thinly sliced fennel (2-3 medium bulbs), plus 1/4 cup chopped fronds
1 medium onion, halved and thinly sliced
2 1/2 pounds pork shoulder or Boston butt, trimmed of excess fat and cut into 2-inch chunks
1 1/2 teaspoon kosher salt, divided
1 1/2 teaspoons freshly ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
3/4 cup dry white wine, such as Sauvignon Blanc
4 cloves garlic, minced
1 tablespoon finely chopped rosemary
2 teaspoons finely chopped fresh oregano
1 28-ounce can whole tomatoes, drained

1
Spread fennel and onion in an even layer in a 5-6 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, 4-5 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 7-8 hours on low. Stir the stew well to combine. Serve garnished with the reserved fronds.

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 cups thinly sliced fennel (2-3 medium bulbs), plus 1/4 cup chopped fronds, 1 medium onion, halved and thinly sliced, 2 1/2 pounds pork shoulder or Boston butt, trimmed of excess fat and cut into 2-inch chunks, 1 1/2 teaspoon kosher salt, divided, and more.

Yes, Pork And Fennel Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork And Fennel Stew

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