Title: White Chile
Categories: Chicken, Chile
Yield: 8 servings
1 lb Dry white beans
1 tb Olive oil
4 cl Garlic; chopped
2 ts Ground cumin
1/4 ts Ground cloves
6 c Chicken stock
2 lb Boneless chicken breasts
2 Onions; chopped
8 oz Chopped green chiles (2 cans)
1 1/2 ts Dried oregano; crumbled
1/4 ts Cayenne pepper
3 c Monterey jack cheese; grated
Place beans in a heavy large pot. Add enough cold water to cover by
at least 3" 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.
