Tuesday, February 01, 2011

Freezer Pleaser: Chili Verde

**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.)

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