Pork Stew With Fennel And Squash

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3 lb pork shoulder blade boneless roasts

3/4 tsp salt

1/4 tsp pepper

3 tbsp vegetable oil

1 head fennel

1 onion , chopped

2 garlic cloves , minced

1-1/2 tsp dried Italian herb seasoning , crumbled

2 bay leaves

1/2 cup white wine

2 tbsp tomato paste

1 can (28 oz/796 mL) tomatoes

1 cup water

1/2 cup sodium-reduced chicken stock

3 cups cubed peeled butternut squashes

2 tbsp chopped fresh parsley

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