Chile Verde

By: Julia Mangan

This is a freezer recipe that is really yummy if you like spicy stuff! This is kind of like a soup and you put it over corn tortillas topped with salsa and cheese.

8 oz. package dry pinto beans (1 & 1/4 cups)
1 lb. boneless, skinless chicken breasts
4 oz. can chopped green chilies
1 t. ground cumin
3/4 t. dried oregano leaves
1/8 t. ground cloves
1/8 t. cayenne pepper
3 c. water
3 chicken bouillon cubes
1 t. minced garlic (1 clove)
1 t. salt
2/3 c. finely chopped onion
1 c. grated low-fat Monterrey jack cheese
12 corn tortillas
11 1/2 oz. jar salsa

Rinse pinto beans, soak them in cold water overnight, then drain them. (I used canned so I skipped this step.) Cut chicken into 1-inch cubes; cook in small amount of water or vegetable oil until no longer pink, about 15 minutes. Combine chicken with chilies and seasonings; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt and onion in a large pot; bring to a boil.

Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.

Combine chicken and spices with beans; simmer 10 more minutes. To serve, top chili with salsa and grated cheese; serve on warmed corn tortillas. If freezing, cool and freeze. Grate cheese, put it in a 1-quart bag and attach it to the freezer container with the chili. To serve, thaw chili and cheese. Simmer chili 30 minutes, stirring occasionally. See above for serving.