Green Almond and Pork Stew

Serves 6 - 8

2 Tablespoons olive oil

1 large fennel bulb

1 bunch spring onions (green onions)

2 pounds pork - cut into 1-inch cubes

4 cups chicken or vegetable stock

8 ounces green almonds - cleaned well and cut in half

2 pounds new potatoes, peeled and cut into 1-inch chunks

1 small bunch Italian flat-leaf parsley chopped

1 cup half and half

1/2 Tablespoon Kosher salt

freshly ground pepper to taste

1. Wash green almonds well and dry. Set aside until ready to use.

2. Heat oil in a large heavy bottomed pot and add fennel and onions. Saute briefly - do not brown.

3. Add pork and cook until no longer pink on the outside.

4. Cut the stem end from each almond and then cut almonds in half following the natural seam in each.

4. Pour stock into stew and add almonds. Simmer for 30 minutes.

5. Add potatoes and cook for another 20 minutes or until potatoes are tender.

6. Remove stew from heat and stir in parsley, salt and pepper and half and half. Serve hot.