Recipe - Neimans Texas White Chili

1 pound Dried white beans
1 One half qt Chicken stock
1 One half ea medium onions,
chopped
2 Garlic cloves, chopped
1 teaspoon Salt
1 tablespoon Corn oil
1 4 oz. can green chiles,
chopped
2 teaspoon Ground cumin
2 teaspoon Crushed dried oregano
2 teaspoon Ground coriander
1 Pinch of ground cloves
1 Pinch of cayenne
4 Boneless, skinless cooked
chicken breasts, minced
One half cup Grated Monterey Jack cheese
4 Green onions, thinly cut or sliced up

Combine beans, stock, half the onion, garlic and salt in a large kettle and
bring to a boil. Reduce heat, cover and simmer 1 One half 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 cut or sliced up green onion.

Source: Berkshire (NY) Eagle 2/25/91 Posted by Steve Herrick, Fidonet
Cooking Echo Feb '91 Submitted By SAM WARING
SAM.WARING@3829112.IMA.INFOMAIL.COM On WED, 01 NOV 1995 134732 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini