1 lb small white beans (navy or Great Northern) soaked overnight, rinsed and draied
2 T butter
2 T EV Olive Oil
3 slices of thick bacon, cut up (peppered bacon is a good first choice)
1 – 1 1/2 lb boneless, skinless chicken breasts
1 1/2 c white shoepeg corn kernels (frozen or canned, but frozen will be crisper)
1 7-oz can chopped Hatch green chilis
12 oz sweet onion, minced
1 bunch scallions, sliced thin, with 5″ of the green tops
2 T fresh oregano, minced fine
1/2 t black pepper
1 t ground cumin
1/2 – 1 t Penzeys Chipotle Pepper
1 T Penzeys Adobo seasoning blend
1 t salt
1 stalk of celery, minced fine
1 sm yellow squash, sliced thin and chopped
2-4 fresh jalapenos, seeded and minced
1 med poblano pepper, seeded and minced
8-10 c chicken stock
- add bacon pieces to an 8qt stock pot and cook on med until almost browning on the edges. Add butter, olive oil, onions (all but the green tops of the shallots) and celery and saute until translucent.
- deglaze with 6-7 cups of chicken stock, then add pre-soaked beans, minced peppers, spices, Hatch chilis, and squash. Once the pot comes to boil, add whole chicken breasts, and reduce heat to med. Cover, and simmer 40 minutes
- After 40 minutes, remove cooked chicken from the pot and set aside to cool. Add additional stock to the pot and return to a boil. Cover and boil for an hour.
- When the chicken has cooled, chop fine and re-add to the pot.
- Once the beans are tender, add the corn and green onion tops and cover the pot again and cook another 1/2 hr.
- Reseason to taste with salt and black pepper.
Excellent served with white corn tortilla chips, fried green tomatoes, or topped with bits of queso blanco.
This pot should serve 8 people with plenty for seconds or leftovers