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Chili Blanco EspecialRecipe : Chili Blanco Especial
Procedure :
Jim Vorheis 1 lb Dry White Northern Beans 5 1/4 c Chicken broth 2 Cloves garlic, minced 1 lg White onion, chopped 1 tb Ground white pepper 1 t Salt 1 tb Dried oregano 1 tb Ground cumin 1/2 ts Ground cloves 7 oz Can diced green chilies 5 c Diced cooked chicken breast 1 3/4 c Chicken broth 1 tb Diced jalapeno pepper -(optional) 8 Flour tortillas Condiments: Shredded Monterey Jack Sliced black olives Chunky salsa Sour cream Diced avocado Soak beans in water to cover for 24 hours; drain. In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally. Stir in green chilies, diced chicken, and 1 3/4 cups chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili and serve with all condiments for a very special chili. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis |
