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Fennel and Tomato Pork Stew

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“A tasty pork stew with the flavours of the Mediterranean.”
7hrs 15mins

Ingredients Nutrition


  1. Sprinkle the pork with half of the salt and pepper.
  2. In a large shallow Dutch oven, heat half of the oil over medium-high heat.
  3. Brown the pork in batches and adding more oil if necessary.
  4. Transfer to the slow cooker.
  5. Drain any fat from the pan and add the remaining oil.
  6. Cook the onion, carrots, celery, garlic, fennel seeds and remaining salt and pepper over medium heat until softened and slightly golden, about 8 minutes.
  7. Add the stock, scraping up the brown bits from the pan.
  8. Pour into the slow cooker.
  9. Add the tomatoes and thyme to the slow cooker.
  10. Cover and cook on low for 6 to 7 hours or until the pork is tender.
  11. In a small bowl, whisk the flour with 2 tablespoons water.
  12. Whisk into the slow cooker.
  13. Stir in the olives.
  14. Cover and cook on high for 15 minutes or until thickened.
  15. Stir in the parsley.

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