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Fennel & Pork Stew

Fennel & Pork Stew
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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.

Prep: 20 minutes | Total Time: Slow-cooker time: 5-8 hours
  • 8 cups
    thinly sliced fennel, (2-3 medium bulbs), plus 1/4 cup chopped fronds
  • 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
  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.


Nutritional Information

Makes: 8 servings, generous 1 cup each
  • Calories249
  • Fat13 g
    • Saturated fat4 g
  • Cholesterol70 g
  • Carbohydrates9 g
    • Dietary fiber3 g
  • Protein20 g
  • Sodium303 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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