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Pork Stew with Fennel

2 ts Minced garlic
1 1/2 ts Salt
2 lb Boneless pork loin; 1 1/2" cubes
3 c Finely chopped onion
1/2 ts Freshly ground pepper
1/4 ts Fennel seed
1 cn Tomatoes; chopped and liquid reserved, 14 1/2 or 16 ounce
3 c Celery; 1" pieces
1/2 c White wine
10 oz Frozen peas; thawed

Heat oven to 325 degrees F. With flat side of large knife, crush garlic with salt to form a paste. Combine garlic paste with pork, onions, pepper and fennel seed in large, heavy Dutch oven. Cover and bake 1 1/2 hours.

Stir in tomatoes with liquid, celery, white wine and peas. Cover and bake 1 hour more or until pork is tender. Stir in peas. Makes 6 servings.

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