Fennel & Pork Stew

This meltingly tender pork shoulder ragout has a savory broth that's full of fennel. White wine gives the stew a bright edge of acidity.

292 Calories

30g Carbohydrates

11g Protein

240mg Potassium

6g Fiber

2g Sugar

8 cups thinly sliced fennel (2-3 medium bulbs), plus 1/4 cup chopped fronds
1 medium onion, halved and thinly sliced
2 1/2 pounds pork shoulder or Boston butt, trimmed of excess fat and cut into 2-inch chunks
1 ½ teaspoons kosher salt, divided
1 ½ teaspoons freshly ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
¾ cup dry white wine, such as Sauvignon Blanc
4 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh oregano
1 28-ounce can whole tomatoes, drained