Spanish Pork and Fennel Stew with Saffron Rice

Name: Spanish Pork and Fennel Stew with Saffron Rice
Yield: 8
Ingredients: For the Stew:; 3 pounds boneless blade (shoulder) pork roast, cut into 1 1/2-inch chunks; 4 tablespoons olive oil, as needed; Kosher salt and freshly ground black pepper; 1 head fennel, cored and cut into 1/2-inch pieces; 1 large yellow onion, chopped; 1 large red bell pepper, 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; For the Saffron Rice:; 2 cups long-grain white rice; 1 teaspoon kosher salt; 1/2 teaspoon crushed saffron threads

Spanish Pork and Fennel Stew with Saffron Rice was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Spanish-Pork-and-Fennel-Stew-with-Saffron-Rice-recipe-14315.aspx?CCAID=cknwrdne04899ba" target="_blank">www.cooking.com.</a>

"Celebrate the season with this savory stew. Made with tender pork shoulder, fennel, red bell pepper and garlic, it brings warmth, comfort and incredible flavor...."

INGREDIENTS

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For the Stew:

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3 pounds boneless blade (shoulder) pork roast, cut into 1 1/2-inch chunks

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4 tablespoons olive oil, as needed

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Kosher salt and freshly ground black pepper

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1 head fennel, cored and cut into 1/2-inch pieces

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1 large yellow onion, chopped

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1 large red bell pepper, seeded and cut into 1/2-inch pieces

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6 cloves garlic, minced

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1/2 cup dry sherry, OR apple juice

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Chopped fresh cilantro, for garnish

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For the Saffron Rice:

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2 cups long-grain white rice

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1 teaspoon kosher salt

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1/2 teaspoon crushed saffron threads

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