Slow Cooker

Fennel & Pork Stew

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Drescription

This meltingly tender pork shoulder ragout has a savory broth that's full of fennel. White wine gives the stew a bright edge of acidity.

Ingredients

  • 8 cups thinly sliced fennel (2-3 medium bulbs), plus 1/4 cup chopped fronds
  • 1 medium onion, halved and thinly sliced
  • 2 1/2 pounds pork shoulder or boston butt, trimmed of excess fat and cut into 2-inch chunks
  • 1 ½ teaspoons kosher salt, divided
  • 1 ½ teaspoons freshly ground pepper, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ cup dry white wine, such as sauvignon blanc
  • 4 cloves garlic, minced
  • 1 tablespoon finely chopped fresh rosemary
  • 2 teaspoons finely chopped fresh oregano
  • 1 28-ounce can whole tomatoes, drained

Directions

  1. Spread fennel and onion in an even layer in a 5- to 6-quart slow cooker. Cover and refrigerate fennel fronds.
  2. Sprinkle pork with 3/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add about half the pork and cook until brown, 4 to 5 minutes. Transfer to the slow cooker. Repeat with the remaining oil and pork. Add wine to the pan and scrape up any browned bits; remove from the heat.
  3. Sprinkle garlic, rosemary, oregano and the remaining 3/4 teaspoon each salt and pepper over the pork. Top with the drained tomatoes and pour in the wine from the skillet.
  4. Cover and cook for 5 hours on High or 7 to 8 hours on Low. Stir the stew well to combine; serve garnished with the reserved fronds.
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