Neiman's texas white chili
Yield: 4 Servings
Ingredients:
- 1 lb Dried white beans
- 1 1/2 qt Chicken stock
- 1 1/2 ea medium onions -chopped
- 2 Garlic cloves chopped
- 1 ts Salt
- 1 tb Corn oil
- 1 4 oz. can green chiles -chopped
- 2 ts Ground cumin
- 2 ts Crushed dried oregano
- 2 ts Ground coriander
- 1 Pinch of ground cloves
- 1 Pinch of cayenne
- 4 Boneless skinless cooked -chicken breasts diced
- 1/2 c Grated Monterey Jack cheese
- 4 Green onions
Instructions:
thinly sliced 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
