Saturday, January 2, 2010
The recipe comes from a quaint restaurant located in Waxahachie, Texas, about 30 minutes southeast of where I live. They have wonderful food, and this recipe is a much-requested dish. Now this chili does have a bit of a kick to it, but that can easily be adjusted by the amount of chilies and jalapeno you add or decide to omit. Even with all the suggested heat, a little dollop of sour cream not only calms the heat, but it adds another element of flavor to the chili. Delicious!!
The Dove's Nest White Chili
2 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained
6 fresh tomatillos, chopped
1 medium jalapeno, seeded, minced
2 cups chicken stock
1 7-ounce can green chilies, chopped
2 cups chopped cooked chicken
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup (heaping) chopped cilantro
2 19-ounce cans cannellini or Great Northern bean, undrained
1 tablespoon fresh lime juice
salt & pepper to taste
shredded Monterrey Jack or Cheddar cheese
Fried tortilla strips (optional)
Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer; do not brown.
Add the tomatoes, tomatillos and jalapeno. Cook until the tomatillos are tender, stirring occasionally.
Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper to taste.
Ladle the chili into serving bowls.
Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips (if using).
Yields 8 to 10 servings
Source: The Dove's Nest Restaurant: New American Recipes from a Historic Texas Town, copyright 1996