Pork, Sweet Potato Fennel Stew

INGREDIENTS
2    tablespoons olive oil
1    pound pork loin cut to ½ inch pieces (3 cups)
1    tablespoon fennel seeds, crushed
2    cloves garlic, minced (or more)
2    cups low sodium chicken broth
2    cups dry white table wine
1    tablespoon dried thyme
2    medium sweet potatoes, cut to ½  inch cubes (3 cups)
2    small fennel bulbs, cut into 1 inch cubes (3 cups)
1    tablespoon fennel fronds for garnish (optional)
      crusty bread for serving (optional)

METHOD

In a large heavy skillet over medium-high heat, warm the olive oil. Season the pork cubes with the fennel seeds and brown them on all sides in the skillet

Add the sweet potatoes and fennel bulbs and cook, covered, until the vegetables are tender, about 10 to 12 minutes. Serve the stew sprinkled with the fennel fronds and with the crusty bread.

Based on a recipe from Real Simple magazine