Chili Verde

Recipe By : Once-a-Month Cooking
Serving Size : 5

8 ounces pinto beans, dry
1 pound boneless skinless chicken breast halves
4 ounces chopped green chiles
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
3 cups water
3 chicken bouillon cube
1 teaspoon minced garlic
1 teaspoon salt
2/3 cup finely chopped onion
1 cup Monterey jack cheese -- grated
1 dozen corn tortillas
11 1/2 ounces 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. 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 spies with beans; simmer 10 minutes. Cool and freeze. Grate cheese, put in a 1-quart bag, and attach it to the freezer container with the chili.

To serve, thaw chili and cheese. Simmer chili 30 minutes, stirring occasionally. Top chili with salsa and grated cheese; serve on warmed corn tortillas.

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