chile verde

• 8 oz dry pinto beans 1 in a quarter cup
• 1 lb boneless skinless chicken breast 2 cups cooked
• 4 oz can chopped green chilies
• 1 tsp ground cumin
• 3/4 tsp dried oregano leaves
• 1/4 tsp Ground cloves
• 1/4 tsp cayenne pepper
• 3 cup water
• 3 chicken bouillon cubes
• 1 tsp minced garlic 1 clove
• 1 tsp salt
• 2/3 cup finely chopped onion
• 1 cup rated low fat monterey jack cheese
• 1 dozen corn tortillas
• 11 1/2 oz jar salsa

1. rinse pinto beans soak them in cold water overnight drain them
2. cut chicken into 1 inch cubes.
3. cook until no longer pink in small amounts of water
4. combine chicken with chili's and seasonings refrigerate until needed
5. at the same time combine beans, water, bullion cubes, garlic, salt and onions in large pot bring to a boil reduce heat and simmer until beans are soft about 1 hour add more water if necessary
6. combined chicken and spices with beans simmer 10 minutes cool and freeze great cheese put in 1 quart bag and attach it to the freezer container with the chili's
7. to serve thaw chili's and cheese simmer chili 30 minutes stirring occasionally top chili's with salsa and grated cheese serve on warmed corn tortilla
8. serve with tossed green salad

pinto beans, chicken, green chilies, ground cumin, oregano, ground cloves, cayenne pepper, water, chicken, garlic, salt, onion, cheese, corn tortillas, salsa

Taken from cookpad.com/us/recipes/331494-chile-verde (may not work)