NEIMAN'S TEXAS WHITE CHILI

      Title: NEIMAN'S TEXAS WHITE CHILI
  Categories: Chili, Stews, Damyankee
       Yield: 4 Servings
  
       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
     On   WED, 01 NOV 1995 134732
   GMT
[ add our full cookbook to your website ] [ Search The Cookbook ]