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    Fennel & Pork Stew

    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.


    • 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 1/2 teaspoons kosher salt, divided
    • 1 1/2 teaspoons freshly ground pepper, divided
    • 2 tablespoons extra-virgin olive oil, divided
    • 3/4 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


    Step 1
    Spread fennel and onion in an even layer in a 5- to 6-quart slow cooker. Cover and refrigerate fennel fronds.
    Step 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.
    Step 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.
    Step 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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