[CH] White chili w/salsa verde
Hobby Farmer (hobby.farmer@carrinter.net)
Tue, 17 Mar 1998 07:57:38 -0500
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OK, here goes. My new browser is a bit different, so lets test
it.
Attached (I hope) is my very favorite recipe. Give it a try,
you will like it. Think positive, you will like it. It won two
local chili cook-offs, even if the other entrants didn't think
it was really chili.
Bony appitite
Hobby Farmer
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* Exported from MasterCook II *
White Chili with Salsa Verde
Recipe By : Hobby Farmer
Serving Size : 8 Preparation Time :6 beers
Categories : Good stuff
SALSA VERDE
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups tomatillos -- coarsely chopped
1/2 cup onion -- chopped
1/2 cup cilantro or parsley -- chopped
2 pickled jalapeno pepper -- chopped
(fresh is OK, I usually end up adding
a handful, and some serranos, too)
1 clove garlic -- minced (or 2, or 3...)
1/2 teaspoon lemon pepper
1/2 teaspoon oregano leaves -- dried
1/2 teaspoon adobo seasoning or garlic powder
3 tablespoons lime juice
(be creative here - add heat/peppers to suit)
WHITE CHILI
2 1/2 cups water
1 teaspoon lemon pepper
1 teaspoon cumin seed
4 chicken breast halves, approx. 1 1/2 lb. -- skin
removed
1 teaspoon olive oil
1 clove garlic -- minced
1 cup onion -- chopped
2 9 oz. pkg. Green Giant Frozen White Shoepeg Corn -- thawed
1 cup yellow chiles, diced (hungarian, caloro, habs - orange
is close to yellow) but in a pinch, even canned green
chiles will do.
1 teaspoon cumin -- ground
3 tablespoons lime juice
2 15 oz. cans Northern Beans -- undrained
1 cup tortilla chips -- crushed
1 cup monterey jack cheese -- shredded
Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes
or more to blend the flavors. Meanwhile, in a large saucepan, combine water,
1 teaspoon lemon pepper and cumin seed; bring to a boil. Add chicken breasts.
Reduce heat to low; cover and simmer 20 to 28 minutes or until chicken is fork
tender and juices run clear. Remove chicken from bones; cut into bite size
pieces. Return chicken to saucepan. Add olive oil to medium skillet and saute
the onions and garlic until tender, add to chicken mixture. Add the corn,
chiles, ground cumin and lime juice to the chicken mixture. Bring to a boil.
Add the beans; cook until throughly heated. To serve, place a handful each of
tortilla chips and cheese in a bowl; ladle hot chili over cheese. Slop some
of the salsa verde on top and stir it all up. Good stuff!
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