Pork Chili with Artichoke

Yields:	6 servings
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3	pounds	pork	stew meat, trimmed of fat and gristle
1	x	flour, all-purpose	for dredging
1	x	salt	to taste
1	x	black pepper	fresh ground
1	tablespoon	olive oil
1	large	onion	chopped
30	milliliters	garlic	minced
1	each	chile pepper	fresh or canned, minced
2	tablespoons	chili powder
1	tablespoon	cumin	ground
1	each	bay leaf
1	teaspoon	basil	dried
1	teaspoon	thyme leaves	dried
1	teaspoon	oregano leaves	dried
2	tablespoons	flour, all-purpose
1/2	cup	white wine
3	cups	chicken broth	defatted
5	each	italian plum (roma) tomatoes	and
1	can	artichoke hearts	19 ounces, drained and quartered
19	ounces	white kidney beans, canned	drained, prefer cannellini
1	tablespoon	lemon juice
1/4	cup	cilantro	fresh, 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, 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.

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I have made this recipe for years. It is not for someone watching calories, but wonderful.