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Ingredients:
1 lb dries white beans
1 tbsp olive oil
4 garlic cloves, chopped
2 tsp ground cumin
1/4 tsp ground cloves
6 cup chicken stock
2 lb boneless chicken breasts
2 onions, chopped
2 4 oz cans green chile,chopp
1 1/2 tsp dried oregano,crumbled
1/4 tsp cayenne pepper
3 cup grated monterey jack cheese
Instructions:
Place beans in a heavy large pot. Add enough cold water to cover
by at least 3 inches and soak over night.
Place chicken in heavy large saucepan. Add cold water to cover and
bring to simmer. Cook until just tender, about 15 minutes. Drain and
cool. Remove skin. cut chicken into cubes.
Drain beans. Heat oil in same pot over medium high heat. Add
onions and saute until translucent, about 10 minutes. Stir in garlic,
then chiles, cumin, oregano, cloves and cayenne and saute 2 minutes.
Add beans and stock and bring to boil. Reduce heat and simmer until
beans are very tender,stirring occasionally, about 2 hours. Add
chicken and one cup cheese to chile and stir until cheese melts.
Season to taste with salt and pepper. Serve with remaining cheese,
sour cream, salsa and cilantro.
Servings: 8
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love Craig Clairborne
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Chile Blanc Recipe brought to you by Mexican Recipes To-Go
