**Originally posted in 2006 on my old cooking blog. This is another recipe I haven't made in a long while!
We love this recipe. It isn't your typical hearty chili, but great to eat on tortillas or over rice. I usually make it a little thinner and we eat it more as a soup with salsa, cheese and sour cream. It isn't overly spicy, so you can add the heat if you like it that way!
Chili Verde
1 1/4 cups dry pinto beans
1 -2 cups of cooked and diced chicken
1 4 ounce chopped green chilies
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 teaspoon minced garlic
1 teaspoon salt
2/3 cup finely chopped onion
Rinse pinto beans and soak in cold water overnight, then drain. Combine beans, chicken broth, garlic, salt, and onion in a large pot; bring to boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary. (While beans are cooking, combine chicken, chilies and spices and refrigerate until needed.)
We love this recipe. It isn't your typical hearty chili, but great to eat on tortillas or over rice. I usually make it a little thinner and we eat it more as a soup with salsa, cheese and sour cream. It isn't overly spicy, so you can add the heat if you like it that way!
Chili Verde
1 1/4 cups dry pinto beans
1 -2 cups of cooked and diced chicken
1 4 ounce chopped green chilies
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 teaspoon minced garlic
1 teaspoon salt
2/3 cup finely chopped onion
Rinse pinto beans and soak in cold water overnight, then drain. Combine beans, chicken broth, garlic, salt, and onion in a large pot; bring to boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary. (While beans are cooking, combine chicken, chilies and spices and refrigerate until needed.)
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