Chile Verde

Name: Chile Verde
Ingredients: 1 (15 ounce) can pinto beans, drained; 1 lb chicken breast, boneless, skinless, cooked; 1 (4 ounce) canchopped green chilies; 1 teaspoon ground cumin; 34 teaspoon dried oregano leaves; 18 teaspoon cayenne pepper; 3 cups water; 3 chicken bouillon cubes; 1 teaspoon minced garlic or 1 fresh garlic clove; 1 teaspoon salt; 23 cup finely chopped onion; 1 cup grated monterey jack cheese; 12 corn tortillas; 1 (24 ounce) jar salsa

14 ingredients

9 steps

Ingredients

1 (15 ounce) can pinto beans, drained
1 lb chicken breast, boneless, skinless, cooked
1 (4 ounce) canchopped green chilies
1 teaspoon ground cumin
34 teaspoon dried oregano leaves
18 teaspoon cayenne pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon minced garlic or 1 fresh garlic clove
1 teaspoon salt
23 cup finely chopped onion
1 cup grated monterey jack cheese
12 corn tortillas
1 (24 ounce) jar salsa

Directions

1

Combine chicken with chilies and seasonings; refrigerate until needed.
2

At the same time, combine beans, water, bouillon cubes, garlic, salt, and onion in a large pot and bring to a boil.
3

Lower heat and simmer until beans are soft, about 1 hour Add more water if needed.
4

Mix chicken and spices with beans; simmer 10 more minutes.
5

Cool and freeze.
6

Grate cheese, put into 1-quart bag and attach it to the freezer container holding the chili.
7

To serve, thaw chili and cheese; serve on warmed corn tortillas.
8

Freeze in: 5-cup container (chili), 1-quart bag (cheese).
9

Suggested accompaniments: Fresh tomato and avocado slices.