White Chile
Yield
8 servingsPrep
15 minCook
2 hrsReady
11 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
white beans
dried |
|
| 1 | tablespoon |
olive oil
|
|
| 4 | cloves |
garlic
chopped |
|
| 2 | teaspoons |
cumin
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 6 | cups |
chicken broth
|
|
| 2 | pounds |
chicken breasts
boneless |
|
| 2 | each |
onions
chopped |
|
| 8 | ounces |
green chili peppers, canned
chopped |
|
| 1 ½ | teaspoons |
oregano
dried, crumbled |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 3 | cups |
monterey jack cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
white beans
dried |
|
| 15 | ml |
olive oil
|
|
| 4 | cloves |
garlic
chopped |
|
| 1E+1 | ml |
cumin
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 1.4 | l |
chicken broth
|
|
| 907.2 | g |
chicken breasts
boneless |
|
| 2 | each |
onions
chopped |
|
| 231.2 | ml/g |
green chili peppers, canned
chopped |
|
| 7.5 | ml |
oregano
dried, crumbled |
|
| 1.3 | ml |
cayenne pepper
|
|
| 7.1E+2 | ml |
monterey jack cheese
grated |
|
Directions
Place beans in a heavy large pot.
Add enough cold water to cover by at least 3 inches and soak over night.
Place chicken in heavy large saucepan.
Add cold water to cover and bring to simmer.
Cook until just tender, about 15 minutes.
Drain and cool.
Remove skin.
Cut chicken into cubes.
Drain beans.
Heat oil in same pot over medium high heat.
Add onions and sauté until translucent, about 10 minutes.
Stir in garlic, then chiles, cumin, oregano, cloves and cayenne and sauté 2 minutes.
Add beans and stock and bring to boil.
Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours.
Add chicken and one cup cheese to chile and stir until cheese melts.
Season to taste with salt and pepper.
Serve with remaining cheese, sour cream, salsa and cilantro.
