Sunday, November 1, 2009

Great Fall Recipe


WHITE CHICKEN CHILI
5 cans rinsed navy beans
15 oz. rinsed hominy
14 oz. salsa verde
1 onion,

chopped1 stick (1/2 cup) unsalted butter
1/3 cup all-purpose flour
6 cups chicken broth
2 cups half-and-half
1 teaspoon Tabasco or to taste
2 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
two 4-ounce cans whole mild green chilies, drained and chopped
5 boneless skinless chicken breast halves (about 2 pounds), baked in oil, salt & pepper, and cumin @ 350˚/20 minutes . . . cut into 1/2-inch pieces
1 1/2 cups grated Monterey Jack (about 6 ounces)
1/2 cup sour cream
Garnish : cilantro, pico de gallo and avocado


In a skillet cook onion in 2 tablespoons butter over moderate heat until softened. In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, salsa verde, chili powder, cumin, salt, and white pepper and half and half. Add beans, hominy, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.
Serves 4 to 6.

Delicious!!

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