Yield: 4 Servings
1 lb white beans, dried
1 1/2 qt chicken stock
1 1/2 med onions, chopped
2 garlic cloves, chopped
1 tsp salt
1 Tbsp vegetable oil
4 oz green chiles, diced
2 tsp cumin, Ground
2 tsp dried oregano, crushed
2 tsp coriander, Ground
1 pinch cloves, Ground
1 pinch cayenne
4 boneless skinless chicken br
1/2 cup Monterrey jack cheese, grated
4 green onions, thinly sliced
In a large kettle, combine beans, stock, 1/2 the onions,
garlic and salt; 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 skillet. Add remaining chopped onions and
cook about 5 minutes, until tender and clear. Add chilies, cumin,
oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2
minutes more. Add skillet mixture to bean mixture. Portion chicken
into 4 servings. For each serving, put chicken in bottom of bowl,
spoon chili over top and sprinkle with grated cheese and sliced green
onion. Makes 4 servings.
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