Nothing is better than a steaming hot bowl of pork stew to warm you up on a cold night.
This pork recipe for Spanish Pork and Fennel Stew with Saffron Rice is very tasty.
Spanish Pork and Fennel Stew with Saffron Rice
Total Cook Time: 1 hr 30 min
3 pounds boneless blade (shoulder) pork roast, cut into 1 1/2-inch chunks
4 tablespoons olive oil, as needed
Kosher salt and freshly ground black pepper
1 head fennel, cored and cut into 1/2-inch pieces
1 large yellow onion, chopped
1 large red bell pepper, seeded and cut into 1/2-inch pieces
6 cloves garlic, minced
1/2 cup dry sherry or apple juice
Chopped fresh cilantro
For stew, heat 2 tablespoons oil in Large Dutch oven over medium-high heat. Season pork with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
In batches, without crowding (and adding more oil as needed) add pork and cook, turning occasionally, until browned on all sides, about 6 minutes per batch.
Transfer to plate.
Add remaining 2 tablespoons oil to Dutch oven and heat. Add fennel, onion, bell pepper and garlic; cover.
Cook, stirring occasionally with wooden spoon, until vegetables soften, about 8 minutes.
Add sherry; bring to a boil.
Return pork with any juices to Dutch oven.
Add enough cold water to just cover pork and vegetables, about 6 cups; bring to a boil.
Reduce heat to low and cover.
Simmer, stirring occasionally, until pork is very tender, about 1 1/2 hours.