Fennel and Tomato Pork Stew



2 lb boneless pork shoulder blade roast
1/2 tsp salt
1/2 pepper
2 tbsp vegetable oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic
2 tsp fennel seeds, crushed
1/2cup chicken stock
2 cups strained tomatoes
1 tbsp all-purpose flour
1/3 cup chopped pitted black olives
1/4 cup chopped fresh parsley

1. Trim pork and cut into 1-inch cubes; sprinkle with half each of the salt and pepper. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil if necessary. Transfer to slow cooker.
2. Drain any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, fennel seeds and remaining salt and pepper over medium heat until softened and lightly golden, about 8 minutes. Add stock, scraping up brown bits from pan. Pour into slow cooker.
3. Add tomatoes and thyme to slow cooker. Cover and cook on low for 6 to 7 hours or until pork is tender.
4. In small bowl, whisk flour with 2 tbsp water; whisk into slow cooker. Stir in olives; cover and cook on high for 15 minutes or until thickened. Stir in parsley.

Yield: 4 servings