Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Navy beans, soaked |
| 3 mediums | Yellow onions, diced |
| 1 small | (no. 3) can green chillies, |
| \N \N | Diced |
| 1 tablespoon | Garlic, chopped |
| ⅓ cup | Cumin |
| ⅓ cup | Cilantro, chopped |
| 2 tablespoons | Oregano, chopped |
| ½ teaspoon | Cayenne |
| 1 teaspoon | Cloves, chopped |
| ¾ gallon | Chicken stock |
| 12 ounces | Monterey Jack Cheese, |
| \N \N | Shredded |
| 24 ounces | Sor cream |
| 2 pounds | Chicken, diced |
| ⅓ cup | Olive oil |
Wash beans. Cover water 3 inches over the beans and soak over night. Wash chicken. Bake until done. Do not overcook. Cool and dice. Heat oil.
Saute onions, chillies and garlic until translucent. Add spices. Add beans and chicken stock and cook until beans are soft, about 2 to 3 hours.
Add cheese, stirring continuously. Add sour cream, stirring constantly.
Add chicken.
Recipe painstakingly typed and converted by Phillip Waters on 02-05-1998