1 pound White beans -- dried 1 1/2 quarts Chicken stock 1 1/2 medium Onions -- chopped 2 Garlic cloves -- chopped 1 teaspoon Salt 1 tablespoon Vegetable oil 4 ounces Green chiles -- diced 2 teaspoons Ground cumin 2 teaspoons Dried oregano -- crushed 2 teaspoons Ground coriander 1 pinch Ground cloves 1 pinch Cayenne 4 Boneless skinless chicken br 1/2 cup Monterey jack cheese -- grated 4 Green onions -- thinly sliced In a large kettle, combine beans, stock, 1/2 the onions, garlic and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion. Makes 4 servings.
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