Braised Pork, Sweet Potato, and Fennel Stew

Photo by Chris Court
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 441 calories
    • Fat 20 g
    • Sat Fat 6 g
    • Cholesterol 96 mg
    • Sodium 988 mg
    • Protein 33 g
    • Carbohydrate 33 g
    • Sugar 6 g
    • Fiber 8 g
    • Iron 4 mg
    • Calcium 140 mg


  1. Check 2tablespoons olive oil
  2. Check 1pound boneless pork shoulder or butt, cut into 1 1/2-inch pieces
  3. Check 1tablespoon fennel seeds, crushed
  4. Check kosher salt and black pepper
  5. Check 2cloves garlic, chopped
  6. Check 6cups low-sodium chicken broth
  7. Check 6 fresh thyme sprigs, plus leaves for serving
  8. Check 2 sweet potatoes (about 1 1/4 pounds), cut into 2-inch pieces
  9. Check 2 small fennel bulbs, quartered, plus 2 tablespoons chopped fennel fronds, for serving
  10. Check crusty bread, for serving


  1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the pork with the fennel seeds and 1¼ teaspoons each salt and pepper. Cook, turning occasionally, until golden brown on all sides, 8 to 10 minutes. Add the garlic and cook until fragrant, 30 seconds.
  2. Add the broth and thyme sprigs and bring to a boil. Reduce to a simmer and cook, covered, until the pork can be pierced with a fork, 30 to 40 minutes.
  3. Add the sweet potatoes and fennel bulbs. Cook, covered, until the pork is tender and the vegetables are soft, 15 to 20 minutes more. Remove the thyme sprigs.
  4. Serve the stew sprinkled with the thyme leaves and fennel fronds and with the bread on the side.