Neiman s Texas White Chili
Ingredients| 1 lb dried white beans 1 1/2 qt chicken stock 1 1/2 ea medium onions, chopped 2 garlic cloves, chopped 1 tsp salt 1 tbsp corn oil 1 4 oz. can green chiles, chopped 2 tsp ground cumin 2 tsp crushed dried oregano 2 tsp ground coriander 1 pinch of ground cloves 1 pinch of cayenne 4 boneless, skinless cooked chicken b, reasts, diced 1/2 cup grated monterey jack cheese 4 green onions, thinly sliced |
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Combine beans, stock, half the onion, garlic and salt in a large
kettle and bring to a boil. Reduce heat, cover and simmer 1 1/2 hours
or until beans are very tender, adding more chicken stock as needed.
Heat oil in a skillet. Add the remaining chopped onion and cook until
tender and clear, about 5 minutes. Add the chopped chiles, cumin,
oregano, coriander, cloves and cayenne and mix thoroughly. Cook 20
minutes more. Add the skillet mixture to bean mixture. Portion
chicken into 4 servings. For each serving, put chicken in bottom of
bowl. Spoon chicken over the top and sprinkle with the grated cheese
and sliced green onion.
Source: Berkshire (NY) Eagle 2/25/91 Posted by Steve Herrick, Fidonet
Cooking Echo Feb 91 Submitted By SAM WARING
<[email protected]> On WED, 01 NOV 1995 134732
GMT
Servings:
4
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