Pork Stew with Fennel & Apricots

3 tablespoons Extra Virgin Olive Oil, divided
1 1/2-pound boneless pork shoulder roast or boneless pork ribs - cut into 2-inch pieces
Salt and pepper
1 medium red onion, halved and thinly sliced
3 cloves of garlic, sliced
1 tablespoon oregano
2 anchovy fillets
1 large bulb fennel, stems and fronds trimmed off and bulb quartered lengthwise
1/4 cup dried apricots

All of the dried Apricots have completely different carb/sugar counts - please check the carb count of your particular. We used Mariani Premium 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.