Chili Verde (Oamc) - cooking recipe

Ingredients

8 ounces dry pinto beans (1 1/4 cups)
1 lb boneless skinless chicken breast
1 (4 ounce) can chopped green chilies
1 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 teaspoon minced garlic
1 teaspoon salt
2/3 cup onion, finely chopped
1 cup grated low-fat monterey jack cheese
1 dozen corn tortilla
1 (11 1/2 ounce) jar salsa

Preparation

Rinse pinto beans, soak them in cold water overnight, then drain.
Cut chicken into 1\" cubes; cook until no longer pink in small amount of water.
Combine chicken with chilies and seasonings; refrigerate until needed.
At the same time, combine beans, chicken broth, garlic, salt, and onion in a large pot; bring to a boil.
Reduce heat and simmer until beans are soft, about 1 hours.
Add more water if necessary.
Combine chicken and spices with beans; simmer 10 more minutes.
cool and freeze.
Grate cheese, put in a 1 qt bag, and attach it to the freezer container with the chili.
To serve, thaw chili and cheese.
Simmer chili 30 minutes, stirring occasionally.
Top chili with salsa and grated cheese; serve on warmed corn tortillas.