White Chicken Chili
- Source
- Email printout, Monday, March 29
Ingredients
- 1 pound dried navy beans or 6 cans, drained/rinsed
- 5 cups chicken stock (48 oz.)
- 4 tablespoons (1/2 stick) butter
- 1 tablespoon minced garlic
- 3/4 cup diced onion
- 1 1/2 cups chopped green chile (canned)
- 1 pound boneless, skinless chicken, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 to 2 teaspoons ground black pepper
- 1/2 teaspoon white pepper
- Pinch red pepper flakes
- 1/2 bunch cilantro leaves, chopped (or [illegible] teaspoons dry)
Steps
- Dried Beans: Rinse beans well, [in] cool water, and soak for 2 hour[s].
- Put the beans in a large pot with stock and bring to a boil over h[eat].
- In a saucepan, heat the butter o[ver] heat. Add the garlic, onion, and saute for 5 minutes. Add chile[s]; [combine] with beans. Add the chicken, cumin, [black] pepper, white pepper, red pepper [flakes and] cilantro.
- Lower the heat to med[ium], stirring occasionally, for appro[ximately 45 min. - 2] hours. Serve with cornbread.
Notes
Handwritten marginalia (partly illegible): “can use ground turkey and [illegible]”; “can serve with Monterey Jack cheese.”
See also: White Chili with Hominy