Fennel & Pork Stew

Fennel & Pork Stew

4 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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 teaspoons 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 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 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.
  • 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 (37% daily value), Zinc (27% dv), Potassium (24% dv), Iron (18% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 vegetable, 2 1/2 meat, 1 fat

Reviews 4

August 05, 2013
profile image
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
profile image
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
profile image
By: EatingWell User
not much flavor This was a very boring dish that I wont be making again.
February 24, 2012
profile image
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;