Re: [CH] White chili w/salsa verde
Steve Tanner (stanner@a-o.com)
Tue, 17 Mar 1998 20:25:35 -0400
Hobby Farmer wrote:
>
> 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
>
Hi Hob,
Don't hear much about White Chili, but I happen to like it also. Here's
the recipe I use (or sort of anyway) and thought you might be
interested.
Recipe #63
White Chili
Recipe from Neosoft Recipe Archives
Modified by Steve Tanner
INGREDIENTS
1 lb Great northern beans
1 Whole chicken (2-3 lbs)
2 tsp Salt
10 cups Water
1 Large onion, chopped
2 cloves Garlic, minced
1/4 tsp White pepper
1 tsp Cumin
1/2 tsp Oregano
1/2 tsp Marjoram
1/2 tsp Crushed red pepper
1 tbs Fresh cilantro, snipped
2 cans(4oz) Hot green chiles, diced
PREPARATION
Wash and presoak beans overnight.
Put the water, salt and chicken in a large Dutch oven or stock pot.
Bring to a boil, reduce heat and simmer for one hour.
Remove from heat, move chicken to a plate to cool, and skim fat and
foam from the broth.
Add beans, onions, garlic, and seasonings to the broth and simmer for 1
hour.
Meanwhile, remove the meat from the chicken, discarding skin, fat, and
bones.
Chop the meat into bite-size pieces.
After beans have simmered for an hour, add chicken and green chiles.
Continue to simmer until beans are very tender, but not mushy.
Serve with warm flour tortillas and side dishes of chopped onion,grated
cheddar or Monterey jack cheese, sliced jalapeno chiles, and
sour cream.
--
Steve Tanner
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