Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Pork,stew meat; trimmed of 1 ts Dried thyme leaves
Fat and gristle 1 ts Dried oregano leaves
Flour for dredging 2 tb Flour
Salt to taste 1/2 c White wine
Fresh ground pepper to taste 3 c Chicken broth; defatted
1 tb Olive oil 5 Plum tomatoes; peeled and
1 lg Onion; chopped -chopped
2 tb Garlic; minced 1 cn Artichoke hearts (19 ozs )
1 Chili pepper; fresh or -drained and quartered
-canned, minced 1 cn Cannellini or small white
2 tb Chili powder -beans; drained
1 tb Cumin; ground 1 tb Lemon juice
1 Bay leaf 1/4 c Fresh cilantro; minced
1 ts Dried basil leaves

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.....

Browse by categories