Chili Verde
Source of Recipe
www.about.com
List of Ingredients
8 ounces dry pinto beans
2 cups cooked chicken breast, cubed
4 ounces chopped green chiles
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups water
3 chicken bouillon cubes
1 clove minced garlic
1 teaspoon salt
2/3 cup finely chopped onion
1 cup grated Monterey jack cheese
1 dozen corn tortillas
1 11 ounce jar salsaRecipe
Rinse pinto beans, soak in cold water overnight; drain. Cut chicken into 1-inch cubes; cook until no longer pink in small amount of water or vegetable oil. Combine chicken with chiles and seasonings; refrigerate until needed. Meanwhile, combine beans, water, bouillon cubes, garlic, salt and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary. Add chicken and spices to beans; simmer 10 minutes. Cool and freeze. Grate cheese, put in a 1-quart bag and attach to the freezer container with the chili. To serve, thaw chili and cheese. Simmer chili 30 minutes, stirring occasionally. Top chili with salsa and grated cheese; serve on warmed corn tortillas. Serves 5.
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