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     Title: Southwest Chicken Chilli
Categories: Poultry, Chilies, Beans, Herbs, Pork
     Yield: 5 servings

 1 1/2 lb Boned, skinned chicken
          - thighs; in 1" cubes
     1 tb Olive oil
     1    Smoked ham hock
15 1/2 oz Can Great Northern beans;
          - rinsed, drained
14 1/2 oz Can chicken broth
     4 oz Can chopped green chiles
   1/4 c  Onion; chopped
     2 tb Fresh cilantro; minced
     1 ts Garlic powder
     1 ts Ground cumin
   1/2 ts Dried oregano
   1/4 ts Crushed red pepper flakes
          Sour cream (optional)
          Jalapeno; sliced (optional)

 In a large skillet, brown chicken in oil over medium-high heat.
 Transfer to a 3 qt slow cooker. Add the ham hock, beans, broth,
 chiles, onion, and seasonings. Cover and cook on low until ham is
 tender, 6-8 hours.

 Remove ham hock. When cool enough to handle, remove meat from bone;
 discard bone. Cut meat into bite-sized pieces and return to slow
 cooker. If desired, serve with sour cream and sliced jalapeno.

 Recipe by Phyllis Beatty, Chandler, Arizona

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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