Braised Pork, Sweet Potato, and Fennel Stew
Serves 4| Hands-On Time: | Total Time:
- 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
- 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.
- 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.
- 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.
- Serve the stew sprinkled with the thyme leaves and fennel fronds and with the bread on the side.
- Per Serving
- Calories 441
- Fat 20g
- Sat Fat 6g
- Cholesterol 96mg
- Sodium 988mg
- Protein 33g
- Carbohydrate 33g
- Sugar 6g
- Fiber 8g
- Iron 4mg
- Calcium 140mg
What does this mean? See Nutrition 101 .
Like most braised dishes, this one tastes even better the day after you make it. If you have time, make it ahead and reheat over low heat. The pork will get more tender each time you reheat the stew.