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Neiman's Texas White Chili chili, beans, stews, american 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 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 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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