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