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Soup - Chili: White Chicken
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.
Toppings: Trader Joe's salsa verde sour cream cilantro lime Make in 15 qt brazier pan.
Brine 3 lb pinto beans in salt water overnight. 1/4 c salt into 4-5 qt water. Saute: several onions in fat - salt to taste Add: jalapeno pepper with seeds garlic cumin coriander mexican oregano ancho chili powder Stir in: 4 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. As the beans soften, check for the thickness of the chili: *option: puree a small bit of the beans and broth before adding the chicken and finishings. *option: sprinkle and whisk in cornmeal masa through a strainer to prevent lumps. Be sure to do this fairly early to have time for it to cook and thicken. Stir in: 4 lb chicken sliced very small - salted the night before - raw, it will cook in the chili. OR use already roasted chicken in any quantity. roasted poblano peppers any other peppers you feel like adding Simmer gently until the flavors come together and the beans are soft but not falling apart.
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