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| White Chili (Chili blanco con pollo) |
2 Lbs. dried Northern beans
1 Tbls. ground oregano
2 Tbsp ground cumin
1 Tbsp ground corrainder
1 1/2 tsp. seasoned salt
1/2 tsp. cayenne pepper (or to taste)
4 1/2 qts. chicken broth
1 1/2 cups diced onion
8 large tomatillos - diced (Green Tomatoes) Do not use the
canned tomatillos.
2 cloves garlic - minced
3/4 cup chopped fresh cilantro
8 boned and skinned chicken breast halves
(or subsitiute with 2 lbs of Pork Shoulder/Pork Roast)
6 large green chilis - chopped
Place beans in a saucepan, cover with water, and bring to a boil. Boil for 2
minutes. Remove from heat and let soak for 1 hour. Drain and rinse beans.
In a 5 quart Dutch oven, saute onions in oil until tender. Combine oregano,
cumin, corriander, cilantro, salt, and cayenne pepper. Divide in half. Stir
half
of the seasoning mixture into the onions. Add beans, broth, and garlic.
Bring to
a boil, reduce heat. Cube chicken breasts and add to the beans.
Stir in chilies.
Simmer for 3 hours.
Recipe submitted by Troy
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