Pork stew with fennel
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Minced garlic |
| 1½ | teaspoon | Salt |
| 2 | pounds | Boneless pork loin; 1 1/2\" cubes |
| 3 | cups | Finely chopped onion |
| ½ | teaspoon | Freshly ground pepper |
| ¼ | teaspoon | Fennel seed |
| 1 | can | Tomatoes; chopped and liquid reserved, 14 1/2 or 16 ounce |
| 3 | cups | Celery; 1\" pieces |
| ½ | cup | White wine |
| 10 | ounces | Frozen peas; thawed |
Directions
1. Heat oven to 325øF. With flat side of large knife, crush garlic with salt to form a paste. Combine garlic paste with pork, onions, pepper and fennel seed in large, heavy Dutch oven. Cover and bake 1½ hours.
2. Stir in tomatoes with liquid, celery, white wine and peas. Cover and bake 1 hour more or until pork is tender. Stir in peas. Makes 6 servings.
NOTES : A little fennel seed goes a long way to flavor this lusty pork stew that's prepared with white wine and tomatoes. Prep time: 25 minutes; Baking time: 2 ½ hours; Degree of difficulty: Easy; Low-calorie Recipe by: Ladies Home Journal Online Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Mar 19, 1998