Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, January/February 2012


Ingredient Checklist


Instructions Checklist
  • Spread fennel and onion in an even layer in a 5- to 6-quart slow cooker. Cover and refrigerate fennel fronds.

  • 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.

  • 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.

  • 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 Facts

generous 1 cup
249 calories; protein 20g; carbohydrates 9.4g; dietary fiber 3.3g; sugars 4.2g; fat 12.9g; saturated fat 4.1g; cholesterol 69.6mg; vitamin a iu 926.3IU; vitamin c 13.5mg; folate 27.5mcg; calcium 79.4mg; iron 2.3mg; magnesium 38.3mg; potassium 640.8mg; sodium 302.5mg; thiamin 0.4mg.

2 vegetable, 2 1/2 meat, 1 fat