Provencal Pork Stew with Olives and Fennel

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Smoke Blower
Original poster
Jan 11, 2006
Northwest Washington State
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 sautÃ[emoji]169[/emoji] the fennel and onions until they are tender, about 8 to 10 minutes. Then add Garlic and pork and sautÃ[emoji]169[/emoji] 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.
Thanks for a great recipe, Michael! I will try it out on some guests next weekend!
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!

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