Pork Stew with Fennel and Squash

By The Canadian Living Test Kitchen

79 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	278278 cal
pro	26 g26g pro
total fat	13 g13g total fat
sat. fat	3 g3g sat. fat
carb	15 g15g carb
fibre	3 g3g fibre
chol	71 mg71mg chol
sodium	485 mg485mg sodium
% RDI:	-
calcium	1010 calcium
iron	2424 iron
vit A	6868 vit A
vit C	4747 vit C
folate	1414 folate

More great recipes from this menu:

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.

Ingredients

3 3lb lbpork shoulder blade boneless roastpork shoulder blade boneless roasts
3/4 tsp salt 3/4 3/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
1 head fennel 1 1head headfennel
1 onion , chopped1 1oniononions, chopped
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
1-1/2 1-1/2tsp tspdried Italian herb seasoning or dried sage, crumbled
2 bay leaves 2 2bay leafbay leaves
1/2 cup white wine 1/2 1/2cup cupwhite wine
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1 can (28 oz/796 mL) tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)tomatotomatoes
1 cup water 1 1cup cupwater
1/2 cup sodium-reduced chicken stock 1/2 1/2cup cupsodium-reduced chicken stock
3 cups cubed peeled butternut squashes 3 3cups cupscubed peeled butternut squashbutternut squashes
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley

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.)

Source : Canadian Living Magazine: November 2006