1-2 Tbsp. Olive Oil
1.5 lbs. boneless pork butt (shoulder), fat trimmed, cut into 1” pieces
Salt & Pepper
1 medium onion, yellow or red, halved and thinly sliced
1/4 tsp ground oregano, or 1 sprig fresh
1 tsp anchovy paste
2 cups chicken broth
1 large bulb fennel, fronds trimmed off and reserved, stems removed and cut into ½” pieces, bulb
quartered lengthwise (keep core intact on each quarter)
3/4 cup, (about 4 oz) dried apricots, chopped
1. Heat medium-size dutch oven or stock pot over medium heat. Season pork pieces with salt & pepper. Working in batches, drizzle pot with olive oil and brown pork on all sides, about 5 minutes per batch. Transfer to a bowl and set aside.
2. Add ½ Tbsp olive oil to pot and onion, oregano and anchovy paste. Season with S & P. Cover and cook on low, stirring occasionally, until softened, 8-10 minutes.
3. Add 2 cups broth and bring to a boil over medium-high heat, stirring occasionally to scrape up any browned bit on the bottom of the pot.
4. Add pork, fennel bulb and stems, and apricots. Season again with S & P.
5. Cover and cook over low heat until meat is very tender, about 1-1.5 hours. (Check at 1 hour; may need up to half hour longer).
6. Ladle the stew into large, shallow bowls and garnish with fennel fronds.
Makes 4-6 servings. Can double recipe.
Recipe adapted from Rachael Ray Magazine, January/February 2012. RachaelRayMag.com