Pork Chili With Artichoke Recipe

Pork Chili With Artichoke Recipe


3 lbs of pork (stew meat); trimmed off fat
Flour (for dredging)
Salt (to taste)
Black pepper (freshly ground, to taste)
1 Tbsp of olive oil
30 ml of garlic; chopped finely
1 pc of onion (large); chopped
Chili pepper (fresh or canned); chopped finely
2 Tbsps of powdered chili
1 Tbsp of cumin (ground)
1 pc of bay leaf
1 tsp of basil leaves (dried)
1 tsp of thyme leaves (dried)
1 tsp of oregano leaves (dried)
2 Tbsps of flour (plain)
1/2 c of wine (white)
3 c of broth (chicken, defatted)
5 pcs of plum tomatoes; peeled then chopped
19 oz of artichoke hearts (canned); drained then quartered
1 can of cannellini (or white beans, small); drained
1 Tbsp of juice (lemon)
1/4 c of cilantro (fresh); minced


Dredge pork on a seasoned flour, with pepper salt. Cook above medium-high heat in (olive) oil till all of its sides are browned evenly. Set on the side.

Reduce heat into medium; add onions then cook till softened or for 1 min. Add two garlic cloves and (chili) pepper; cook for ten secs.

Add powdered chili, cumin, basil, bay leaf, thyme, flour, and oregano; continue to cook for one min while stirring continuously. Add cooked meat toss them well.

Add wine then heat till boiling. Add tomatoes along with broth; simmer for 30-45 mins, partially covered, till pork becomes tender or soft.

Add beans and artichokes; simmer for 10 more mins. Take out from heat then add cilantro, juice, and remaining garlic; stir thoroughly.

Pork Chili With Artichoke Recipe

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