Fennel & Pork Stew

Fennel & Pork Stew

5 Reviews
From: EatingWell Magazine, January/February 2012

This meltingly tender pork shoulder ragout has a savory broth that's full of fennel. White wine gives the stew a bright edge of acidity.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 8 cups thinly sliced fennel (2-3 medium bulbs), plus ¼ cup chopped fronds
  • 1 medium onion, halved and thinly sliced
  • 2½ pounds pork shoulder or Boston butt, trimmed of excess fat and cut into 2-inch chunks
  • 1½ teaspoons kosher salt, divided
  • 1½ teaspoons freshly ground pepper, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ cup dry white wine, such as Sauvignon Blanc
  • 4 cloves garlic, minced
  • 1 tablespoon finely chopped fresh rosemary
  • 2 teaspoons finely chopped fresh oregano
  • 1 28-ounce can whole tomatoes, drained

Preparation

  • Active

  • Ready In

  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 ¾ 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 ¾ 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.
  • Make Ahead Tip: Prep fennel, onion and garlic; trim and cut pork. Refrigerate in separate containers.
  • Equipment: 5- to 6-quart slow cooker
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition information

  • Serving size: generous 1 cup
  • Per serving: 249 calories; 13 g fat(4 g sat); 3 g fiber; 9 g carbohydrates; 20 g protein; 27 mcg folate; 70 mg cholesterol; 4 g sugars; 0 g added sugars; 926 IU vitamin A; 13 mg vitamin C; 79 mg calcium; 2 mg iron; 303 mg sodium; 641 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 2½ meat, 1 fat

Reviews 5

September 24, 2019
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By: Good Witch of the North
I've made this half a dozen times. We love it. Converted it to an electric pressure cooker tonight. 20 minutes prep, 10 minutes to get to pressure, 50 minutes high pressure, then 10 NPR, and 10 release. 1:50. Worth it. I used 20 oz. fresh roma tomatoes since they're in season, and seared the pork separately because I'm not happy with that function in my machine. Used 1/2 c wine instead of 3/4. I have abundant herbs in the garden and used them liberally along with a adding more spices including a little cinnamon and coriander. Ras el Hanout would work here, too, if you have it handy. I usually serve this over mashed sweet potatoes made with a little greek yogurt.
August 05, 2013
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By: EatingWell User
I went a little lighter on the rosemary. rosemary goes along way and didn't want to over power the dish. i will make it again. really enjoyed it. Pros: Good flavors and easy to make
August 05, 2013
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By: EatingWell User
I went a little lighter on the rosemary. rosemary goes along way and didn't want to over power the dish. i will make it again. really enjoyed it. Pros: Good flavors and easy to make Cons: Set it and forget it
April 09, 2013
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By: EatingWell User
not much flavor This was a very boring dish that I wont be making again.
February 24, 2012
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By: vtgreengirl
Easy and delicious i bought a beautiful locally raised pork should for this recipe. I also added a mushroom medley (because they are good for you and yummy) and extra homemade chicken stock as i wanted something that was more of a complete meal as i am trying a paleo diet. Next time i will add more garlic and perhaps some greens (spinach, chard, kale). Pros: very little prep; uses slow cooker; good winter dish Cons: not a lot of veggies;
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