Recipe: Neiman's Texas White Chili
For 4 Persons
Category: Chili, Stews, Damyankee
1 lb Dried white beans
1 1/2 qt Chicken stock
1 1/2 ea medium onions,
-chopped
2 Garlic cloves, chopped
1 ts Salt
1 tb Corn oil
1 4 oz. can green chiles,
-chopped
2 ts Ground cumin
2 ts Crushed dried oregano
2 ts Ground coriander
1 Pinch of ground cloves
1 Pinch of cayenne
4 Boneless, skinless cooked
-chicken breasts, diced
1/2 c Grated Monterey Jack cheese
4 Green onions, thinly sliced
Combine beans, stock, half the onion, garlic and salt in a large kettle and
bring to a boil. Reduce heat, cover and simmer 1 1/2 hours or until beans
are very tender, adding more chicken stock as needed. Heat oil in a
skillet. Add the remaining chopped onion and cook until tender and clear,
about 5 minutes. Add the chopped chiles, cumin, oregano, coriander, cloves
and cayenne and mix thoroughly. Cook 20 minutes more. Add the skillet
mixture to bean mixture. Portion chicken into 4 servings. For each serving,
put chicken in bottom of bowl. Spoon chicken over the top and sprinkle with
the grated cheese and sliced green onion.
Source: Berkshire (NY) Eagle 2/25/91 Posted by Steve Herrick, Fidonet
Cooking Echo Feb '91 Submitted By SAM WARING
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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