Fennel and Tomato Pork Stew

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle the pork with half of the salt and pepper.
  • In a large shallow Dutch oven, heat half of the oil over medium-high heat.
  • Brown the pork in batches and adding more oil if necessary.
  • Transfer to the slow cooker.
  • Drain any fat from the pan and add the remaining oil.
  • Cook the onion, carrots, celery, garlic, fennel seeds and remaining salt and pepper over medium heat until softened and slightly golden, about 8 minutes.
  • Add the stock, scraping up the brown bits from the pan.
  • Pour into the slow cooker.
  • Add the tomatoes and thyme to the slow cooker.
  • Cover and cook on low for 6 to 7 hours or until the pork is tender.
  • In a small bowl, whisk the flour with 2 tablespoons water.
  • Whisk into the slow cooker.
  • Stir in the olives.
  • Cover and cook on high for 15 minutes or until thickened.
  • Stir in the parsley.
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