Soup

Pork Stew with Fennel and Apricots is for Soup.

Pork Stew with Fennel and Apricots takes 20 minutes to prepare.

Pork Stew with Fennel and Apricots takes 60 minutes to cook.

Pork Stew with Fennel and Apricots makes 4 servings.

The ingredients for Pork Stew with Fennel and Apricots are:

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

Here is how you make Pork Stew with Fennel and 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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user THEKETODIETER.

The nutritional information for Pork Stew with Fennel and Apricots is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 677.2

• Total Fat: 51.5 g
• Cholesterol: 161.7 mg
• Sodium: 211.8 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 2.6 g
• Protein: 41.8 g

The dietary needs meet for Pork Stew with Fennel and Apricots is Low Carb