James's
Blanco
Y Verde Chili
3 lbs. boneless, skinless, chicken breast cut into
1" chunks.
2 large white or yellow onions (coarse chop)
3 garlic cloves (minced) or 1 Tbsp. garlic powder
2 14 oz. cans of crushed tomatillos *
4 stalks celery finely chopped
3 8 oz. cans chopped green chilies*
1 Tbsp. ground cumin
1 tsp. ground oregano
2 14 oz. cans white beans
salt and pepper to taste
chicken stock or water to cover
To taste; picante or other sauce Mexican Sauces
M72
* Available at larger supermarkets and Latin American
specialty markets.
USE HEAVY SAUCE PAN OR DUTCH OVEN WITH LID
1. Saute the chopped onions in vegetable oil until slightly
softened
(excess oil will be removed later in process). Or soften in defatted
chicken stock.
2. In a separate pan or small saucepan, add chicken and celery. Cover with stock
or water.
Bring to boil, lower temp, and simmer until done (approx. 10 minutes).
3. Drain liquid from beans.
4. Add cooked chicken and white beans to onions in pot.
5. Add remaining ingredients to pot.
6. Partially cover with lid, and continue to simmer for about 1 hour.
7. Skim any excess fat from surface and stir.
8. Cook for additional 10 minutes.
9. Serve with low-fat Jack cheese, scallions.
Per Serving: 225 calories, 2g fat, 29g protein, 24g carbohydrate, 51.5 mg
cholesterol, 629 mg sodium
Serve with;
Lynn's Spanish RiceM16
and Kat's Guacamole
SaladM21 and
Kat's Pinto Beans & FrijolesM24
and
Kat's Flour Tortilla BR26 and Mexican Sauces
M72
Highest Mountain: Mount Everest, Himalayan
Mountains, Nepal-Tibet, 29,035 feet above sea level