Monday, January 7, 2008

Chili Verde √

Chili Verde
Tried & True - One of my mom's recipes. I've never made it, but I've eaten it. Very good

1 8-ounce package dry pinto beans (1 1/4 cups)
1 pound boneless, skinless chicken breasts (2 cups cooked)
1 4-ounce can chopped green chilies
1 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon minced garlic (1 clove)
1 teaspoon salt
2/3 cup finely chopped onion
1 cup grated low-fat Monterey Jack Cheese
1 dozen corn (or flour) tortillas
1 11 1/2-ounce jar salsa

Rinse pinto beans, soak them in cold water overnight, then drain them. Cut chicken into 1-inch cubes; cook until no longer pink in small amount of water or vegetable oil. Combine chicken with chilies and seasonings' refrigerate until needed. At the same time, combine beans, water bouillon cubes, garlic, salt and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.

Combine chicken and spices with beans; simmer 10 more minutes. **Top chili with salsa and grated cheese; serve on warmed corn tortillas. Make 5 servings.

**Freezing Option - Before topping chili with salsa and cheese, cool the chili and freeze. To serve, thaw chili and cheese. Simmer chili 30 minutes, stirring occasioinally. Top chili with salsa and grated cheese; serve on warmed corn tortillas.

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