Directions:
- Chop onion. Mince garlic. Set aside. Combine flour, 1/2 tsp salt 1/4 tsp pepper. Toss pork cubes with flour mixture to coat. In a Dutch oven, heat oil over medium-high heat. Add pork and brown well, in batches, if necessary. Remove from pan.
- Reduce heat to medium-low. Add onion, garlic. 1/4 tsp salt, 1/4 tsp pepper, fennel seed, thyme and 1/2 cup water. Cover and cook until onion has softened about 5 minutes. Add tomatoes and pork. Reduce heat, cover and simmer for 90 minutes. Trim tops and bottoms of the fennel. Cut the bulbs into quarters. Cut carrots into short sticks and add into stew with the fennel.
- Continue cooking, covered, until the pork and vegetables are tender, about 1 hour and 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.13 Kcal (1730 kJ) | ||
| Calories from fat | 146.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.32g | 25% | |
|---|---|---|---|
| Cholesterol | 112.24mg | 37% | |
| Sodium | 464.94mg | 19% | |
| Potassium | 971.75mg | 21% | |
| Total Carbs | 26.77g | 9% | |
| Sugars | 7.17g | 29% | |
| Dietary Fiber | 7.92g | 32% | |
| Protein | 37.02g | 74% | |
| Vitamin C | 30mg | 50% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 244.3mg | 1357% | |
| Calcium | 163.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 87.83 Kcal (368 kJ) | ||
| Calories from fat | 31.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 25% | |
|---|---|---|---|
| Cholesterol | 23.86mg | 37% | |
| Sodium | 98.85mg | 19% | |
| Potassium | 206.6mg | 21% | |
| Total Carbs | 5.69g | 9% | |
| Sugars | 1.52g | 29% | |
| Dietary Fiber | 1.68g | 32% | |
| Protein | 7.87g | 74% | |
| Vitamin C | 6.4mg | 50% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 51.9mg | 1357% | |
| Calcium | 34.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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