WHITE CHICKEN CHILI
Makes 10 servings
Starting with dried beans gives a bit of extra hands-off time but results in a chunkier stew, as the beans don’t break down as much during cooking. To save time, substitute three (9.15-ounce) cans beans, drained.
1 pound dried great Northern beans, rinsed and sorted*
4 pounds bone-in skin-on chicken pieces
2 (32-ounce) containers low-sodium chicken broth
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
4 (4.5-ounce) cans chopped green chiles
1 jalapeño, sliced
1½ tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon ground red pepper
2 tablespoons masa corn flour or cornmeal
2 teaspoons kosher salt
¼ cup fresh lime juice
Toppings: shredded Monterey Jack cheese, sour cream, fresh cilantro leaves, pico de gallo, and sliced jalapeños
Lime wedges and warm corn tortillas, to serve
In a large bowl, combine beans and water to