Braised Pork, Sweet Potato, and Fennel Stew

Braised Pork, Sweet Potato, and Fennel Stew
Chris Court
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preparation
15
minutes
cooking
60
minutes
Serves 4

Ingredients

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

Directions

  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.
Lindsay Hunt
December 2013

Nutritional Information

  • Per Serving
  • Calories 441
  • 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
What does this mean? See Nutrition 101.

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