White Chili - chili blanco con pollo

  1. 2 Lbs. dried Northern beans
    1 Tbls. ground oregano
    2 Tbsp ground cumin
    1 Tbsp ground coriander
    1 1/2 tsp. seasoned salt
    1/2 tsp. cayenne pepper (or to taste)
    4 1/2 qts. chicken broth
    6 large green chiles - chopped
  2. 1 1/2 cups diced onion
    8 large tomatillos - diced (Green Tomatoes) Do not use the canned tomatillos.
    2 cloves garlic - minced
    3/4 cup chopped fresh cilantro
    8 boned and skinned chicken breast halves
    (or substitute with 2 lbs of Pork Shoulder/Pork Roast)
  1. Place beans in a saucepan, cover with water, and bring to a boil. Boil for 2 minutes. Remove from heat and let soak for 1 hour. Drain and rinse beans.
  2. In a 5 quart Dutch oven, saute onions in oil until tender.
  3. Combine oregano, cumin, coriander, cilantro, salt, and cayenne pepper. Divide in half.
  4. Stir half of the seasoning mixture into the onions. Add beans, broth, and garlic. Bring to a boil, reduce heat.
  5. Cube chicken breasts and add to the beans. Stir in chilies. Simmer for 3 hours.
  6. Recipe submitted by Troy

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases