Monday, May 11, 2009

Chili Verde

Chili Verde (from Once-A-Month-Cooking by Mimi Wilson & Mary Beth Lagerborg) I love this recipe because there are so many things that can be used from your food storage.

Ingredients:
8 oz. dry pinto beans (1 1/4 cups) or one can
1 pound boneless, skinless chicken breast (2 cups) you could even use canned
1 4oz. can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried oregano leaves
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
3 chicken bouillon cubes
1 tsp. minced garlic (1 clove)
1 tsp. salt
2/3 cup finely chopped onion
1 cup grated Monterey Jack cheese *This gets put into a bag if freezing or save for on top if using that day.
1 doz. corn tortillas
1-11 1/2-ounce jar salsa* Saved for later

Directions:
Rinse pinto beans, soak them in cold water overnight, then drain them. If using a can drain off juices. Cut chicken into 1 inch cubes; cook until no longer pink in a small amount of water. Conbine cooked chicken with chilies and seasonings; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.
Combine chicken and spices with beans; simmer 10 more minutes. Cool and freeze. Place grated cheese in a 1 quart freezer bag, attach to the 1 gallon freezer bag (or 5 cup container) with the chili.
To serve, thaw chili an cheese. Simmer chili 30 min, stirring occasionally. Top chili with salsa and grated cheese; serve on warmed corn tortillas. Makes 6 servings.


This is one that all the forks or should I say spoons enjoy.

Geniet van uw voedsel, Bobbi Jo

5 comments:

Mrs. Mordecai said...

That looks so yummy! With canned chicken, it would be a great food storage meal.

Amy said...

Whoa! This looks fabulous! Love chili and always looking for new ways to eat it!

Hugs... Amy

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heartnsoulcooking said...

My family loves green chile. Here in New Mexico we have red or green chile almost everyday. For breakfast on eggs, or for lunch in stew, or supper on almost anything. THANKS!!! Geri

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