Chile Verde

Chile Verde
from Freezer Meal Swap

1 1/4 cup dry pinto beans or 1-2 cans beans
3 cups water
1 lb (2 cups cooked) boneless skinless chicken
3 chicken bouillon cubes
1 (4 oz) can chopped green chilies
1 tsp or 1 clove garlic
1 tsp ground cumin
1 tsp salt
3/4 tsp oregano, ground or leaves
2/3 cup chopped onion
1/8 ground cloves
1/8 tsp cayenne pepper

If using dry beans; rinse pinto beans, soak them in cold water overnight, and then drain them. Cut chicken into 1 inch cubes: cook in a small amount of water or oil until no longer pink. Combine chicken with chilies, cumin, oregano, cloves, and cayenne pepper; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt, and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about an hour. Add more water if necessary. Combine chicken and spices with beans, simmer 10 more minutes. Cool and freeze.

To serve; thaw chili and simmer till heated through stirring occasionally. Top with salsa and grated cheese serve on warmed corn or flour tortillas or serve with rice.