Chile Verde

This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep time and cooking time are estimates, as I've never made this.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1 (15 ounce) can pinto beans, drained
• 1  lb chicken breast, boneless, skinless, cooked
• 1 (4 ounce) can  chopped green chilies
• 1  teaspoon ground cumin
• 3⁄4 teaspoon dried oregano leaves
• 1⁄8 teaspoon cayenne pepper
• 3  cups water
• 3  chicken bouillon cubes
• 1  teaspoon  minced garlic or 1  fresh garlic clove
• 1  teaspoon salt
• 2⁄3 cup  finely chopped onion
• 1  cup  grated monterey jack cheese
• 12  corn tortillas
• 1 (24 ounce) jar salsa

Directions

1. Combine chicken with chilies and seasonings; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt, and onion in a large pot and bring to a boil.
2. Lower heat and simmer until beans are soft, about 1 hour Add more water if needed.
3. Mix chicken and spices with beans; simmer 10 more minutes. Cool and freeze. Grate cheese, put into 1-quart bag and attach it to the freezer container holding the chili.
4. To serve, thaw chili and cheese; serve on warmed corn tortillas.
5. Freeze in: 5-cup container (chili), 1-quart bag (cheese).
6. Suggested accompaniments: Fresh tomato and avocado slices.