Ingredients
- 4 green chiles (diced)
- 4 chicken br (boneless skinless)
- 2 garlic (cloves chopped)
- 1 1/2 onions (chopped)
- 1 1/2 quarts chicken stock
- 1 pound beans (white dried)
- 1/2 cup monterey jack cheese (grated)
- 1 tablespoon vegetable oil
- 2 teaspoons cumin (ground)
- 2 teaspoons oregano (dried crushed)
- 2 teaspoons coriander (ground)
- 1 teaspoon salt
- 1 pinch cayenne
- 4 slices green onions thinly (sliced)
In a large kettle, combine beans, stock, 1/2 the onions, garlic and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion. Makes 4 servings.