Pork and Chestnut Stew with Fennel

Tender pork shoulder simmers with fennel, chestnuts, onion, white wine, and thyme in this hearty stovetop stew, ready in about 2 hours.

Prep: 20 min · Cook: 105 min · Yield: 6 · Method: Stovetop

Ingredients

• 1.5 lb pork shoulder
• 2 tbsp olive oil
• 1 medium fennel bulb
• 1 medium yellow onion
• 0.5 cup dry white wine
• 3 cups chicken broth
• 1 cup cooked chestnuts
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Trim excess fat from the pork shoulder and cut it into 1 1/2-inch pieces. Pat dry, then season with the salt and pepper. (about 10 min)
2. Heat the olive oil in a large heavy pot over medium-high heat. Sear the pork in batches for 6 to 8 minutes, turning to brown several sides. Transfer the pork to a plate. (about 10 min) — Medium-high heat
3. Add the sliced fennel and chopped onion to the pot. Sauté for 5 minutes, stirring occasionally, until softened and lightly browned. (about 5 min) — Medium heat
4. Pour in the white wine and scrape up the browned bits. Add the broth and thyme, then return the pork and any accumulated juices to the pot. (about 5 min) — Medium heat
5. Bring the stew to a simmer, cover, and simmer gently for 70 minutes, stirring occasionally, until the pork is tender and reaches at least 145°F in the thickest pieces. (about 70 min) — Gentle simmer
6. Stir in the cooked chestnuts, cover, and simmer for 15 minutes. Taste and adjust the seasoning before serving hot. (about 15 min) — Gentle simmer