Recipe: Neiman's Texas White Chili

Neiman's Texas White Chili
Source: Berkshire Eagle 2/25/91
Serves 4

1 lb dried white beans
1 1/2 quarts chicken stock
1 1/2 medium onions, chopped
2 garlic cloves, chopped
1 tsp salt
1 tbsp corn oil
1 (4 oz.) can green chiles, chopped
2 tsp ground cumin
2 tsp crushed dried oregano
2 tsp ground coriander
1 pinch of ground cloves
1 pinch of cayenne
4 boneless, skinless cooked chicken breasts, diced
1/2 cup grated Monterey Jack cheese
4 green onions, thinly sliced

Combine beans, stock, half the onion, garlic and salt in a large kettle and bring to a boil. Reduce heat, cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed.

Heat oil in a skillet. Add the remaining chopped onion and cook until tender and clear, about 5 minutes. Add the chopped chiles, cumin, oregano, coriander, cloves and cayenne and mix thoroughly. Cook 20 minutes more. Add the skillet mixture to bean mixture.

Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl. Spoon chicken over the top and sprinkle with the grated cheese and sliced green onion.