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| Neiman's Texas White Chili Recipe |
Category: Stews / Chili
Rating:
N/A
Servings: 4
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Ingredients
1 lb dried white beans
1 1/2 quart chicken stock
1 1/2 ea medium onions, chopped
2 garlic cloves, chopped
1 teaspoon salt
1 tablespoon corn oil
1 4 oz. can green chiles, chopped
2 teaspoon ground cumin
2 teaspoon crushed dried oregano
2 teaspoon 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
Cooking Directions:
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 On WED, 01 NOV 1995 134732 GMT
chili,stews
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