Pork Chili With Artichoke
Ingredients
3 pound pork, stew meat trimmed of fat and gristle
flour for dredging
salt to taste
fresh ground pepper to
taste
1 Tbsp. olive oil
1 large onion chopped
garlic minced
1 chili pepper fresh or canned minced
2 Tbsp. chili powder
1 Tbsp. cumin ground
1 bay leaf
1 tsp. dried basil leaves
1 tsp. dried thyme leaves
1 tsp. dried oregano leaves
2 Tbsp. flour
1/2 C. white wine
3 C. chicken broth defatted
5 plum tomatoes peeled and chopped
1 can artichoke hearts (19 ounces )
drained and quartered
1 can cannellini or small white
beans drained
1 Tbsp. lemon juice
1/4 C. fresh cilantro minced
Cooking Instructions
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, for about 1 minute. Add 2 cloves of the garlic and the minced chili pepper and cook for 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)