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Ingredients:
3 cups of cooked chicken white meat from a rotisserie chicken
10 cups of chicken broth
2 tablespoons butter
2 tablespoons of olive oil or vegetable oil
1 large white onion, chopped
4 large cloves of garlic, minced
8 poblano chiles, roasted
1 jalapeño chile, seeded stemmed and thinly sliced
1 pound of dried Great Northern beans, rinsed and soaked for 2 to 3 hours
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 1/2 tablespoons ground cumin
2 tablespoons masa harina
1 cup whole milk
1/2 teaspoon salt, or to taste
White pepper to taste
Preparation:
Soak one pound of Great Northern beans for two to three hours.
Roast 8 poblano chiles per our recipe. You can roast chiles up to one week ahead by keeping them in the refrigerator.
Debone three cups of white meat from a rotisserie chicken. (The bags of pre-boned white meat chicken sold in many supermarkets work fine as well.)
In a Dutch oven over medium heat, heat the butter and oil. Add the onion and garlic. Cook until softened, about eight minutes. Be careful not to brown the vegetables.
Chop seven of the eight poblanos, reserving one to be added at the end. Add the seven chopped poblanos and the sliced jalapeño to the drained, soaked beans. Cut the remaining poblano into long, thin strips and set aside.
Add the chili powder, cayenne, and cumin to the pot, mixing well. Then add all the chicken broth and the beans. Cook for one hour over medium-low heat.
Add the boned chicken and continue cooking for another hour, until the beans are tender.
When the beans are cooked, dissolve the masa harina into the milk and add it to the pot. Cook an additional 15 minutes on high. Add salt and white pepper to taste.
Serve garnished with sour cream and the roasted poblano strips.
Makes 6 generous servings.
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