2 small fennel bulbs, quartered, plus 2 tablespoons chopped fennel fronds, for serving
crusty bread, for serving
Sat fat 6g
How to Make It
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.