Pork Chili with Artichoke
Yield
6 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork
stew meat, trimmed of fat and gristle |
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
fresh ground |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 30 | milliliters |
garlic
minced |
*
|
| 1 | each |
chile pepper
fresh or canned, minced |
* |
| 2 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
cumin
ground |
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
oregano
dried |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
white wine
|
*
|
| 3 | cups |
chicken broth
defatted |
|
| 5 | each |
italian plum (roma) tomatoes
and |
|
| 1 | can |
artichoke hearts
19 ounces, drained and quartered |
*
|
| 19 | ounces |
white kidney beans, canned
drained, prefer cannellini |
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | cup |
cilantro
fresh, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork
stew meat, trimmed of fat and gristle |
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
fresh ground |
*
|
| 15 | ml |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 3E+1 | milliliters |
garlic
minced |
*
|
| 1 | each |
chile pepper
fresh or canned, minced |
* |
| 3E+1 | ml |
chili powder
|
|
| 15 | ml |
cumin
ground |
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
thyme
dried |
*
|
| 5 | ml |
oregano
dried |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
white wine
|
*
|
| 7.1E+2 | ml |
chicken broth
defatted |
|
| 5 | each |
italian plum (roma) tomatoes
and |
|
| 1 | can |
artichoke hearts
19 ounces, drained and quartered |
*
|
| 549.1 | ml/g |
white kidney beans, canned
drained, prefer cannellini |
|
| 15 | ml |
lemon juice
|
|
| 59 | ml |
cilantro
fresh, minced |
|
Directions
Dredge the pork in flour seasoned with salt and pepper and brown over high heat on all sides in the olive oil.
Set aside.
Turn meat down to medium and add the onions.
Cook until softened, about 1 minute.
Add 2 cloves of the garlic and the minced chili pepper and cook another 10 seconds.
Add the chili powder, cumin, bay leaf, basil, thyme, oregano, and flour, cooking another minute, stirring constantly.
Add the reserved meat and toss together.
Add the wine and heat to a boil, scraping any brown bits clinging to the bottom of the pan into the liquid with a wooden spoon.
Add the chicken broth and tomatoes, and simmer partly covered for 30 to 45 minutes, until the pork is tender.
Add the artichoke hearts, and white beans and simmer 10 minutes more.
Remove from the heat and stir in the lemon juice, cilantro and remaining clove of garlic.
Makes 6 servings.
