3 pounds Pork,stew meat — trimmed of
Fat and gristle Flour for dredging Salt to taste Fresh ground pepper to taste 1 tablespoon Olive oil
1 large Onion — chopped
30 milliliters Garlic — minced
1 Chili pepper — fresh or canned
Minced 2 tablespoons Chili powder
1 tablespoon Cumin — ground
1 Bay leaf
1 teaspoon Dried basil leaves
1 teaspoon Dried thyme leaves
1 teaspoon Dried oregano leaves
2 tablespoons Flour
1/2 cup White wine
3 cups 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 tablespoon 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…..