Chili Blanco Especial

* Exported from MasterCook Mac *

Chili Blanco Especial

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Ethnic
Beans Chicken
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Dry White Northern beans
1 tablespoon Ground cumin
5 1/4 cups Chicken broth
1/2 teaspoon Ground cloves
2 cloves Garlic -- -minced
1 Can green chiles -- (7 ounces) diced
1 large White onion -- -chopped
5 cups Chicken breast -- cooked diced
1 tablespoon Ground white pepper
1 3/4 cups Chicken broth
1 teaspoon Salt
1 tablespoon Diced jalapeno pepper -- (opt)
1 tablespoon Dried oregano
8 Flour tortillas

CONDIMENTS: shredded Monterey Jack cheese, sliced black olives, chunky
salsa, sour cream, diced avocado.

Soak beans in water to cover for 24 hours; drain. In crock pot or large
kettle combine beans, 5 1/4 c chicken broth, garlic, onion, white pepper,
salt, oregano, cumin and cloves. Simmer covered for at least 5 hours
until beans are tender, stirring occasionally.

Stir in green chiles, diced chicken and 1 3/4 cups chicken broth. For
hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line
each bowl with 1 flour tortilla. Spoon in chili and serve with all
condiments for a very special chili. Flavors are enhanced when this chili
is made 1 day ahead.

NOTE: A pound of dry beans is about 3 cups of dry beans. You can
"jumpstart" the beans by bringing them to a boil, then shutting them off
the heat and letting them sit for an hour. Drain and proceed as if you'd
soaked overnight.