Texas White Chili
1 lb white beans; dried
1 1/2 quart chicken stock
1 1/2 medium onions; chopped
2 garlic cloves; chopped
1 teaspoon salt
1 tablespoon vegetable oil
4 oz green chiles; diced
2 teaspoon ground cumin
2 teaspoon dried oregano; crushed
2 teaspoon ground coriander
1 pinch ground cloves
1 pinch cayenne
4 boneless skinless chicken breasts
1/2 cup monterey jack cheese; grated
4 green onions; thinly sliced
In a large kettle, combine beans, stock, 1/2 the onions, garlic and salt; 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 skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion. Makes 4 servings.
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