Starting with dried beans adds a bit of extra hands-off time, but results in chunkier stew, as the beans don’t break down as much during cooking. To save time, 3 (15-ounce) cans of beans, drained, can be used instead.
White Chicken Chili
Yields: 10 servings
- 1 pound dried great Northern beans
- 4 pounds bone-in skin-on chicken pieces
- 2 (32-ounce) containers low-sodium chicken broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 (4.5-ounce) cans chopped green chiles
- 1 jalapeño, sliced
- 1½ tablespoons ground cumin
- 1 tablespoon chili powder
- ½ teaspoon ground red pepper
- 2 tablespoons masa corn flour or cornmeal
- 2 teaspoons kosher salt
- ¼ cup fresh lime juice
- Toppings: grated Monterey Jack cheese, lime wedges, sour cream, fresh cilantro leaves, pico de gallo, sliced jalapeños, and warm corn tortillas
- In a large bowl, combine beans and water to cover by 2 inches. Let stand for 8 hours. Drain, and rinse.
- In a large enamel-coated cast-iron Dutch oven, heat chicken and broth over medium heat; cook for 20 to 30 minutes. Remove meat, and discard skin and bones from chicken. Reserve broth.
- In same Dutch oven, heat oil over medium-high heat. Add onion and garlic; sauté for 2 minutes. Stir in green chiles; add rinsed beans. Pour reserved broth into pot. Add jalapeño. Stir in cumin, chili powder, and red pepper. Cover and cook for 1 hour.
- Add chicken. Cook until beans are tender, about 1 hour.
- Add masa and salt; cook until thickened, about 10 minutes. Stir in lime juice. Top servings with cheese, lime wedges, sour cream, cilantro, and pico de gallo, jalapeños, and corn tortillas if desired.