Pork Chili with Artichoke

• 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 onions chopped
• 30 milliliters garlic minced
• 1 each chile pepper fresh or canned, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin ground
• 1 each bay leaves
• 1 teaspoon basil dried
• 1 teaspoon thyme dried
• 1 teaspoon oregano 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

1. Dredge the pork in flour seasoned with salt and pepper and brown over high heat on all sides in the olive oil.
2. Set aside.
3. Turn meat down to medium and add the onions.
4. Cook until softened, about 1 minute.
5. Add 2 cloves of the garlic and the minced chili pepper and cook another 10 seconds.
6. Add the chili powder, cumin, bay leaf, basil, thyme, oregano, and flour, cooking another minute, stirring constantly.
7. Add the reserved meat and toss together.
8. 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.
9. Add the chicken broth and tomatoes, and simmer partly covered for 30 to 45 minutes, until the pork is tender.
10. Add the artichoke hearts, and white beans and simmer 10 minutes more.
11. Remove from the heat and stir in the lemon juice, cilantro and remaining clove of garlic.
12. Makes 6 servings.

pork stew meat, flour, salt, black pepper, olive oil, onions, garlic, chile pepper, chili powder, cumin ground, bay leaves, basil, thyme, oregano, flour, white wine, chicken broth, italian plum, kidney beans, lemon juice, cilantro

Taken from recipeland.com/recipe/v/pork-chili-artichoke-41223 (may not work)