Pork stew with fennel and apricots

By duckieq

Ingredients

• 3 t evoo
• 1 1/2 lb boneless pork butt (shoulder) cut into 2" pieces
• salt and pepper
• 1 red onion, thinly sliced
• 3 cloves garlic, sliced
• 1 sprig oregano
• 1 large fennel bulb, stems and fronds trimmed off (save)
• quarter fennel bulb lengthwise
• 3/4 c dried apricots

Preparation

Step 1

1)in 6 qt. dutch oven, heat 2t oil over md heat. working in batches add pork, season with salt and pepper and brown on all sides, about 5 minutes per batch. transfer to bowl and pour off fat

2) add onion, garlic, oregano and 1t oil to pan, season with salt and pepper. cover and cook over low heat stirring til softened, about 8-10 minutes. add 2c water and bring to boil over md heat; scraping brown bits up.

3) add pork, fennel bulb and stems, apricots season again and press parchment paper over top. cover and cook over low heat til meat is tender, about 1 1/2 hours.

4) discard fennel stems, ladle stew into bowls and garnish with fennel fronds