Pork Chili with Artichoke
Submitted by bodido
Pork chili with artichoke hearts and white beans: a Mediterranean-leaning chili with cumin, oregano, white wine, and roma tomatoes. Lemon juice and cilantro hit at the end for brightness.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minThis isn’t your Texas-roadhouse bowl of red. Pork chili with artichoke hearts and cannellini beans walks Mediterranean territory, swapping the usual kidney beans and black beans for creamy whites and tossing in a can of artichokes for a briny, tangy counterpoint.
The secret is finishing raw. A final clove of minced garlic, a squeeze of fresh lemon, and a handful of cilantro go in off the heat at the very end. That raw garlic bite and citrus lift makes this taste like something from a taverna in Crete instead of a chili cook-off.
Dredging the pork in seasoned flour before browning builds structure two ways: the sear develops deep color, and the flour coating thickens the broth as the chili simmers. Don’t skip the full browning in batches or you’ll miss the fond that makes the sauce.
Artichokes go in late so they hold their shape. Simmer too long and they break down into mush.
Serve in deep bowls with warm crusty bread.
Chef Tips
- Use pork shoulder for the stew meat; leaner cuts dry out during the long simmer.
- Deglaze aggressively with the white wine; those browned bits are pure flavor.
- Canned plum tomatoes work fine, crush them by hand for best texture.
- Let the chili rest 10 minutes off the heat before serving; the flavors settle.
Variations
- Swap pork for lamb shoulder for an even more Mediterranean take.
- Add a pinch of saffron with the chili powder for exotic warmth.
- Finish with crumbled feta in place of cilantro for a Greek-style twist.
Ingredients
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.
Comments
