Soup - White Chicken Chili 

Let the chili sit, either make early in the day so it can sit several hours, or make it a day or two early. The texture and flavors really like some time.

Trader Joe's salsa verde
sour cream
Make in 15 qt brazier pan.

Brine 3 lb pinto beans in salt water overnight. 1/4 c salt into 5 qt water.

several onions in a small amount of lard, just lightly salted (this will prevent the onions from becoming too soft too quickly.)

1/2 jalapeno pepper with seeds
mexican oregano
ancho chili powder

Stir in:
5 qts chicken broth
The soaked beans all rinsed off
more garlic, 1 whole bulb, nicked so each clove is exposed.
Taste and adjust the salt.

Simmer gently until the beans are soft.
Check for the thickness of the chili. I like it very thick so you may want to puree a small bit of the beans and broth before adding the chicken and finishings.

Stir in:
4 lb boneless skinless chicken breasts sliced very small - salted the night before
roasted poblano peppers
roasted kale
roasted diced rudabagas, maybe
any other peppers you feel like adding

Simmer only very gently until the flavors come together.

Cookbook Home | About | Search