Category: Chili

3 lb 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

30 ml 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 cup White wine

3 cup Chicken broth -- defatted

5 Plum tomatoes -- peeled and

Chopped

1 can Artichoke hearts (19 ozs )

Drained and quartered

1 can Cannellini or small white

Beans -- drained

1 tbsp Lemon juice

1/4 cup Fresh cilantro -- minced

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,orefano,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 remaing clove of garlic.Makes 6 servings.....



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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip