Pork stew with fennel

6 Servings

Ingredients

Quantity Ingredient
2 teaspoons Minced garlic
1½ teaspoon Salt
2 pounds Boneless pork loin; 1 1/2\" cubes
3 cups Finely chopped onion
½ teaspoon Freshly ground pepper
¼ teaspoon Fennel seed
1 can Tomatoes; chopped and liquid reserved, 14 1/2 or 16 ounce
3 cups Celery; 1\" pieces
½ cup White wine
10 ounces Frozen peas; thawed

Directions

1. Heat oven to 325øF. With flat side of large knife, crush garlic with salt to form a paste. Combine garlic paste with pork, onions, pepper and fennel seed in large, heavy Dutch oven. Cover and bake 1½ hours.

2. Stir in tomatoes with liquid, celery, white wine and peas. Cover and bake 1 hour more or until pork is tender. Stir in peas. Makes 6 servings.

NOTES : A little fennel seed goes a long way to flavor this lusty pork stew that's prepared with white wine and tomatoes. Prep time: 25 minutes; Baking time: 2 ½ hours; Degree of difficulty: Easy; Low-calorie Recipe by: Ladies Home Journal Online Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Mar 19, 1998

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