Spanish Pork and Fennel Stew with Saffron Rice

Pork
Spanish Pork and Fennel Stew with Saffron Rice
12
13
260
2

Ingredients

  • 3 pounds boneless blade pork roast (cut into 1 1/2-inch chunks)
  • 4 tablespoons olive oil (as needed)
  • kosher salt
  • freshly ground black pepper
  • 1 head fennel (cored and cut into 1/2-inch pieces)
  • 1 yellow onion (large, chopped)
  • 1 red bell pepper (large, seeded and cut into 1/2-inch pieces)
  • 6 cloves garlic (minced)
  • 1/2 cup dry sherry (OR apple juice)
  • chopped fresh cilantro (for garnish)
  • 2 cups long grain white rice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon saffron threads (crushed)

Directions

  1. 1To make the stew: Heat 2 tablespoons oil in a 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 pork to a plate.
  2. 2Add remaining 2 tablespoons oil to Dutch oven and heat. Add fennel, onion, bell pepper and garlic; cover. Cook, stirring occasionally with a wooden spoon to loosen browned bits, until vegetables soften, about 8 minutes. Add sherry (or apple juice) and bring to a boil. Return pork with any juices to Dutch oven. Add enough cold water to barely cover pork and vegetables, about 6 cups. Bring to a boil over high heat.
  3. 3Reduce heat to low and cover. Simmer, stirring occasionally, until pork is very tender, about 1 1/2 hours.
  4. 4Just before the pork is tender, make saffron rice: Bring rice, 4 cups water, salt and saffron to a boil in a medium saucepan over high heat. Reduce heat to very low and cover. Simmer until tender, about 20 minutes. Remove from heat and let stand for at least 5 and up to 20 minutes. Fluff rice with a fork.
  5. 5Using a slotted spoon, transfer pork and vegetables to a serving bowl and cover with aluminum foil. Let cooking juices stand for 3 minutes, then skim off the fat on the surface. Boil over high heat, uncovered, until cooking liquid is reduced by about half, about 10 minutes. Season juices with salt and pepper. Pour over pork and vegetables, and sprinkle with cilantro. Spoon saffron rice into bowls. Top with stew, sprinkle with cilantro, and serve.
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NutritionView more

260Calories
Sodium21%DV510mg
Fat11%DV7g
Protein8%DV4g
Carbs14%DV43g
Fiber8%DV2g

PER SERVING *

Calories260Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium510mg21%
Potassium250mg7%
Protein4g8%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate43g14%
Dietary Fiber2g8%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.