Hands-On Time
15 Mins
Total Time
1 Hour
Yield
Serves 4
Chris Court

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Serve the stew sprinkled with the thyme leaves and fennel fronds and with the bread on the side.

Ratings & Reviews

/5
Reviews
five_whole_stars