Pork Stew with Fennel & Apricots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tablespoons Extra Virgin Olive Oil, divided1 1/2-pound boneless pork shoulder roast or boneless pork ribs - cut into 2-inch piecesSalt and pepper1 medium red onion, halved and thinly sliced3 cloves of garlic, sliced1 tablespoon oregano2 anchovy fillets1 large bulb fennel, stems and fronds trimmed off and bulb quartered lengthwise1/4 cup dried apricots
In large pot heat 2 tablespoons EVOO over medium heat. Working in batches, add the pork, season with salt and pepper and brown on all sides, about 5 minutes per batch. Transfer to a bowl.
Pour off the fat from the pan. Add the onion, garlic, oregano, anchovies and remaining tablespoon EVOO to the pan and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until softened, 8-10 minutes. Add 2 cups of water and bring to a boil over medium-high heat, stirring to scrape up any browned bits from the bottom of the pan. Add pork, fennel bulb and stems, and the apricots, season again and press a piece of parchment on top. Cover and cook over low heat until meat is very tender, about 1 1/2 hours. Discard the fennel stems, ladle the stew into large, shallow bowls and garnish with fennel fronds.
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user THEKETODIETER.
Pour off the fat from the pan. Add the onion, garlic, oregano, anchovies and remaining tablespoon EVOO to the pan and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until softened, 8-10 minutes. Add 2 cups of water and bring to a boil over medium-high heat, stirring to scrape up any browned bits from the bottom of the pan. Add pork, fennel bulb and stems, and the apricots, season again and press a piece of parchment on top. Cover and cook over low heat until meat is very tender, about 1 1/2 hours. Discard the fennel stems, ladle the stew into large, shallow bowls and garnish with fennel fronds.
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user THEKETODIETER.
Nutritional Info Amount Per Serving
- Calories: 677.2
- Total Fat: 51.5 g
- Cholesterol: 161.7 mg
- Sodium: 211.8 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.6 g
- Protein: 41.8 g
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