Makes: 8 servings, generous 1 cup each

Active Time: 20 minutes Total Time: Slow-cooker time: 5-8 hours

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 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

• PREPARATION

  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.

  TIPS & NOTES

  • Make Ahead Tip: Prep fennel, onion and garlic; trim and cut pork. Refrigerate in separate containers. Equipment: 5- to 6-quart slow cooker
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

  NUTRITION

  Per serving: 249 calories; 13 g fat (4 g sat, 7 g mono); 70 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 20 g protein; 3 g fiber; 303 mg sodium; 641 mg potassium.
  Nutrition Bonus: Vitamin C (37% daily value), Zinc (27% dv), Potassium (24% dv), Iron (18% dv)
  Carbohydrate Servings: 1
  Exchanges: 2 vegetable, 2 1/2 meat, 1 fat
• http://www.eatingwell.com/recipes/fennel_pork_stew.html