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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pork And Fennel Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions