summer wanes. cool nights. windows open. apples. pumpkins. pies. drives in the mountains. apple cider. tailgating. state fairs. autumn colors. mums.
chowders. stews. planting the winter garden. collard greens, kale, turnip greens, mustard greens, lettuce, parsley. raking leaves.
September
I think it's time for some chili.
White Chicken Chili
2 TBS. Olive Oil
1 medium Vidalia onion, diced
2 jalapeno peppers, diced
3 garlic cloves, minced
1 cup sliced mushrooms
1 can diced green chiles
1/4 cup chopped fresh cilantro
1 cup tomatillo sauce
3 cups chicken stock
3 cups diced cooked chicken
2 TBS. cumin
1 can cannelini beans, drained and rinsed
1 can white hominy (Maiz Pozolero), drained and rinsed
Juice of 1 lime
In a Dutch Oven, saute onion, pepper, mushrooms and garlic in olive oil until onions are translucent. Add green chiles and cilantro and stir to blend. Add Tomatillo sauce, chicken stock and cumin. Stir well and add cooked chicken. Add beans and hominy and lime juice. Stir and simmer for one to two hours. Serve garnished with avocado, roasted red peppers and cilantro.
Enjoy!
No comments:
Post a Comment