Ingredients

1 T fennel seeds
3 small dried chili peppers
3 pounds boneless pork shoulder
1/4 c olive oil
Salt and freshly ground pepper
1 large yellow onion, finely chopped
5 cloves garlic, minced
2 large red bell peppers, seeded and cut into large dice
1 c Handley Syrah
1 can, 28 ounce, plum tomatoes with juice, crushed

Directions

1. In a small dry sauté pan, toast the fennel seeds and chili peppers for 1-2 minutes until they are fragrant.
2. Grind briefly in a spice grinder or mortar and pestle. Reserve.
3. Remove large pieces of fat from the pork shoulder, and cut into 2 inch pieces.
4. Season with salt and pepper.
5. Heat oil in a large sauté pan.
6. Working in batches, brown the pork on all sides. Remove to a plate when each batch is done.
7. Add onion to the sauté pan over medium heat, and cook for about 8 minutes or until soft.
8. Add garlic, fennel, and chilies, and cook for 3 more minutes.
9. Add the wine, tomatoes with their juice, the pork, and the bell peppers to the pan, bring to a boil.
10. Reduce heat to a simmer, cover, and cook until the pork is tender, 1-11/2 hours.