chile verde

Name: chile verde
Ingredients: 8 oz dry pinto beans 1 in a quarter cup; 1 lb boneless skinless chicken breast 2 cups cooked; 4 oz can chopped green chilies; 1 tsp ground cumin; 3/4 tsp dried oregano leaves; 1/4 tsp Ground cloves; 1/4 tsp cayenne pepper; 3 cup water; 3 chicken bouillon cubes; 1 tsp minced garlic 1 clove; 1 tsp salt; 2/3 cup finely chopped onion; 1 cup rated low fat monterey jack cheese; 1 dozen corn tortillas; 11 1/2 oz jar salsa

15 ingredients

8 steps

Ingredients

8 oz dry pinto beans 1 in a quarter cup
1 lb boneless skinless chicken breast 2 cups cooked
4 oz can chopped green chilies
1 tsp ground cumin
3/4 tsp dried oregano leaves
1/4 tsp Ground cloves
1/4 tsp cayenne pepper
3 cup water
3 chicken bouillon cubes
1 tsp minced garlic 1 clove
1 tsp salt
2/3 cup finely chopped onion
1 cup rated low fat monterey jack cheese
1 dozen corn tortillas
11 1/2 oz jar salsa

Directions

1

rinse pinto beans soak them in cold water overnight drain them
2

cut chicken into 1 inch cubes.
3

cook until no longer pink in small amounts of water
4

combine chicken with chili's and seasonings refrigerate until needed
5

at the same time combine beans, water, bullion cubes, garlic, salt and onions in large pot bring to a boil reduce heat and simmer until beans are soft about 1 hour add more water if necessary
6

combined chicken and spices with beans simmer 10 minutes cool and freeze great cheese put in 1 quart bag and attach it to the freezer container with the chili's
7

to serve thaw chili's and cheese simmer chili 30 minutes stirring occasionally top chili's with salsa and grated cheese serve on warmed corn tortilla
8

serve with tossed green salad