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PORK CHILI WITH ARTICHOKE




Source of Recipe


Chyrel


List of Ingredients




(Yield: 6 servings)

1/4 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

3 pounds lean pork, cubed

1 tablespoon vegetable oil

1 onion, chopped

2 tablespoons minced garlic

1 jalapeño pepper, finely chopped

2 tablespoons chili powder

1 tablespoon ground cumin

1 bay leaf

1 teaspoon basil

1 teaspoon thyme

1 teaspoon oregano

2 tablespoons all-purpose flour

1/2 cup white wine

3 cups chicken broth

5 plum tomatoes, peeled and chopped

1 19-ounce can artichoke hearts, drained and quartered

1 can small white beans, drained

1 tablespoon lemon juice

1/4 cup finely chopped cilantro



Recipe



In a plastic bag, combine flour, salt, and pepper. Add pork, shaking until meat is coated.

In a Dutch oven, heat oil; add pork and brown on all sides. With a slotted spoon, remove meat to plate.

Add onion to Dutch oven; cook until soft. Add garlic and jalapeño pepper; cook for 10 seconds. Add chili powder,

cumin, bay leaf, basil, thyme, oregano, and flour; cook, stirring constantly, for 1 minute. Return meat to Dutch

oven. Add wine; bring to boiling, scraping bottom of pan to loosen any bits. Add broth and tomatoes; partially

cover and simmer 30 to 45 minutes or until pork is tender. Add artichoke hearts and beans; simmer for 10

minutes. Remove from heat. Stir in lemon juice and cilantro.