Tested till perfect Pork Stew with Fennel and Squash

Pork Stew with Fennel and Squash

Sweet squash and anise-flavoured fennel make this stew particularly satisfying on cool nights. Instead of the wine, you can use sodium-reduced chicken stock mixed with 1 tsp (5 mL) wine vinegar.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2006

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 3 lb 3lbpork shoulder blade boneless roastpork shoulder blade boneless roasts
  • 3/4 tsp 3/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 3 tbsp 3tbspvegetable oil
  • 1 head 1headfennel
  • 1 1oniononions, chopped
  • 2 2garlic clovegarlic cloves, minced
  • 1-1/2 tsp 1-1/2tspdried Italian herb seasoning or dried sage, crumbled
  • 2 2bay leafbay leaves
  • 1/2 cup 1/2cupwhite wine
  • 2 tbsp 2tbsptomato paste
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatotomatoes
  • 1 cup 1cupwater
  • 1/2 cup 1/2cupsodium-reduced chicken stock
  • 3 cups 3cupscubed peeled butternut squashbutternut squashes
  • 2 tbsp 2tbspchopped fresh parsley
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Trim fat from pork. Cut pork into 1-1/2-inch (4 cm) cubes; toss with 1/4 tsp (1 mL) of the salt and pepper. In Dutch oven, heat 2 tbsp (25 mL) of the oil over medium-high heat; brown pork, in batches and adding more oil as necessary. Transfer to plate.

Meanwhile, cut fennel lengthwise into 1-inch (2.5 cm) thick wedges. Remove fronds from coarse stems; coarsely chop. Set aside separately.

Heat any remaining oil in pan over medium heat; fry onion, garlic, herb seasoning, bay leaves and remaining salt, stirring occasionally, until onion is softened, about 5 minutes.

Add wine, stirring and scraping up any brown bits from bottom of pan. Add tomato paste; cook, stirring, until combined, about 1 minute. Stir in tomatoes, breaking up with spoon, water and stock. Return pork and any accumulated juices to pan; bring to boil. Reduce heat, cover and simmer for 1 hour.

Add squash and fennel; simmer, covered, until pork and vegetables are tender, about 30 minutes. Discard bay leaves.

Stir in parsley and fennel fronds; simmer, uncovered, for 5 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)

Nutritional Information Per serving: about

cal 278 pro 26g total fat 13g sat. fat 3g
carb 15g fibre 3g chol 71mg sodium 485mg

% RDI:

calcium 10 iron 24 vit A 68 vit C 47
folate 14
All rights reserved. Transcontinental Media G.P. © 2014