Chili Blanco Especial Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Jim Vorheis,
1 lbs: Dry White Northern Beans,
5 1/4 cup: Chicken broth,
2 Cloves: garlic, minced
1 large: White onion, chopped
1 tbsp: Ground white pepper,
1 tsp: Salt,
1 tbsp: Dried oregano,
1 tbsp: Ground cumin,
1/2 tsp: Ground cloves,
7 ounce: Can diced green chilies,
5 cup: Diced cooked chicken breast,
1 3/4 cup: Chicken broth,
1 tbsp: Diced jalapeno pepper, optional
8: Flour tortillas,
Condiments:,
Shredded Monterey Jack,
Sliced black olives,
Chunky salsa,
Sour cream,
Diced avocado,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp