White & Green Chili as made popular by microbreweries in Portland & SF
Night before: Put 1 pound of dried great northern white beans, rinsed and picked over, in water to soak overnight. Add water to cover the beans plus a couple of inches more.
• 2 lbs. Boneless, skinless chicken breast
• 1 Tbsp. Olive oil
• 2 medium onions, chopped
• 6 cloves garlic, minced or pressed
• 2 (4 oz.) cans chopped green chiles
• 4 tsp. Ground $#@!in
• 2 tsp. Oregano
• ½ tsp. Ground cloves
• ½ tsp. Cayenne pepper
• 8 cups chicken broth, or more if necessary
• white wine
• 1 cup Monterey Jack cheese, shredded
• 1lb. Great Northern white beans
Place chicken breast in a heavy saucepan with cold water to cover. Bring to a boil and simmer just until tender, about 15 minutes (maybe less for the smaller chicken pieces). When cool, cut chicken into chunks or tear apart with a fork; set aside. Heat olive oil in a heavy soup pot, add onions and saute over medium-high heat until translucent. Stir in garlic, chopped mild green chiles, ground $#@!in, oregano, ground cloves, and cayenne pepper and saute two minutes. Then add drained beans, 8 to 10 cups chicken stock or canned chicken broth and bring to a boil. Reduce heat, add a splash of white wine and simmer, cover, until beans are very tender (about two hours). Stir occasionally. Add chicken and 1 cup Monterey Jack cheese, shredded; stir until cheese melts. Serve with additional cheese, sour cream, salsa, chopped cilantro, chopped black olives or anything that suits your fancy and contrasts in color as garnish. Makes eight to 10 servings.