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