Provencal Pork Stew with Olives and Fennel

Discussion in 'Pork' started by y2kpitt, Mar 4, 2006.

  1. If your are looking for a good and easy solution for some left over pulled pork I would like to suggest you try this modified version of Provencal Pork Stew with Olives and Fennel. The original recipe I got from the magazine “Cooking Light†Jan/Feb 2006.

    1 Tbsp olive oil
    4 Cups of sliced fennel bulb (2 bulbs worth)
    3 ½ Cups of chopped onion (2 large onions)
    8 Garlic cloves, minced
    2 Lbs Pulled Pork
    1 Cup dry white wine
    1 Cup chicken broth
    2 Cans of diced tomatoes
    ½ cup black olives (I used kalamata olives)

    In a large dutch oven sauté the fennel and onions until they are tender, about 8 to 10 minutes. Then add Garlic and pork and sauté for another 5 minutes. Next, add everything else, except the olives, bring up to a boil for 2 -3 minutes. Then add the olives, reduce to simmer and cover for 45 minutes – 1 hour.

    Finally fill your bowl, pour your self a glass of the white wine, grab a slice of Italian bread and dig in. Oh yeah, like all stews it is even better the next day.
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  2. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Thanks for a great recipe, Michael! I will try it out on some guests next weekend!
    Cheers!
    Monty
     
  3. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    That looks really great. Y2K. It just so happens that I have just the right amount of leftover pulled pork that I vac sealed and tossed in the freezer after a recent smoke. I think I know whats for dinner tomorrow!

    Cheers,
    Brian
     

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