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Cook Time:20 minsAdditional Time:4 hrs 40 minsTotal Time:5 hrsServings:8Yield:8 servings, generous 1 cup eachJump to Nutrition Facts
Cook Time:20 minsAdditional Time:4 hrs 40 minsTotal Time:5 hrsServings:8Yield:8 servings, generous 1 cup each
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:4 hrs 40 mins
Additional Time:
4 hrs 40 mins
Total Time:5 hrs
Total Time:
5 hrs
Servings:8
Servings:
8
Yield:8 servings, generous 1 cup each
Yield:
8 servings, generous 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8 cups thinly sliced fennel (2-3 medium bulbs), plus 1/4 cup chopped fronds1medium onion, halved and thinly sliced2 1/2 pounds pork shoulder or Boston butt, trimmed of excess fat and cut into 2-inch chunks1 ½teaspoonskosher salt, divided1 ½teaspoonsfreshly ground pepper, divided2tablespoonsextra-virgin olive oil, divided¾cupdry white wine, such as Sauvignon Blanc4clovesgarlic, minced1tablespoonfinely chopped fresh rosemary2teaspoonsfinely chopped fresh oregano1 28-ounce can whole tomatoes, drained
Cook Mode(Keep screen awake)
Ingredients
8 cups thinly sliced fennel (2-3 medium bulbs), plus 1/4 cup chopped fronds
1medium 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 ½teaspoonskosher salt, divided
1 ½teaspoonsfreshly ground pepper, divided
2tablespoonsextra-virgin olive oil, divided
¾cupdry white wine, such as Sauvignon Blanc
4clovesgarlic, minced
1tablespoonfinely chopped fresh rosemary
2teaspoonsfinely chopped fresh oregano
1 28-ounce can whole tomatoes, drained
DirectionsSpread 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.TipsMake Ahead Tip: Prep fennel, onion and garlic; trim and cut pork. Refrigerate in separate containers.Equipment: 5- to 6-quart slow cookerFor 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.Originally appeared: EatingWell Magazine, January/February 2012
Directions
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.TipsMake Ahead Tip: Prep fennel, onion and garlic; trim and cut pork. Refrigerate in separate containers.Equipment: 5- to 6-quart slow cookerFor 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.
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.
Tips
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.
Originally appeared: EatingWell Magazine, January/February 2012
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Nutrition Facts(per serving)249Calories13gFat9gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
