Braised Pork, Sweet Potato, and Fennel Stes

2  tablespoons		Olive Oil
1  lb.		boneless pork shoulder or butt, cut into 1-½ in. pieces
1  tablespoon		fennel seeds, crushed
1-1/4  teaspoons		1-¼ t Kosher salt
1  pinch		1-¼ t Black pepper
3		cloves chopped garlics
6  cups		low-sodium chicken broth
1/8  ounce		fresh thyme sprigs, plus leaves for serving
1  cup		sweet potatoes, cut into 2-inch pieces
2		small fennel bulbs,s quartered

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Directions:
Heat oil in a large pot of Dutch oven over medium-high heat. Season pork with fennel seeds, kosher salt, and black pepper. Cook, turning occasionally, until golden brown on all sides, 8-10 min. Add garlic and cook until fragrant.

Add broth and thyme sprigs and bring to a boil. Reduce to a simmer and cook covered, until pork can be pierced with a fork, 30-40 minutes.

Add sweet potatoes and fennel bulbs. Cook, covered, until pork is tender and vegetables are soft, 15-20 minutes more. Remove thyme sprigs.

Serve stew sprinkled with thyme leaves and fennel fronds.