Ingredients
- 1/2 cup chopped onion
- 5 garlic cloves, pressed
- 1 large Anaheim pepper, chopped with seeds removed
- 2 jalapeno peppers, chopped with seeds removed
- 1/4 cup extra virgin olive oil
- 2 (35 oz) cans stewed tomatoes, crushed
- 1 bag of homemade black beans, thawed (see black bean recipe below)
- 2 Tbsp tomato paste
- 3/4 cup chicken stock
- 3 Tbsp chili powder (up to 4 Tbsp)
- 1 Tbsp cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 cups shredded, cooked chicken meat
- Shredded cheddar cheese, cilantro and sour cream for garnish
Directions:
In a large sauce pan, add olive oil and onions. Cook over med-high heat, stirring frequently, until golden, about 5 min. Add garlic, peppers, chili powder, cumin and sauté for 3 minutes. Add more olive oil if needed. Add tomatoes, tomato paste, stock, black beans, oregano, salt, pepper, and cooked chicken meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour, stirring frequently. Salt and pepper to taste. Serves 8.