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Saturday, 07 February 2009

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Aaron

I must correct your chili. If you can find Hatch frozen... just use those and some chicken broth, sautéed onion and garlic. They have a hot green kind that gives such a good warmth. Add your leftover chicken after it cooks a bit. The beans are not needed. Maybe on the side

stephen

White chili, huh? Interesting. I did a quick google on it and found a version from the lovely and talented Paula Deen. It sounded good too.

rooney

Deer Valley resort here in Utah makes a fabulous white chili. I don't know how to post links but just google deer valley chili. It has become quite a staple here in Zion.

ed (from Yuma)

I agree with Aaron that frozen NMex chopped green chilies (I would choose mild) are way better than bland Ortegas.

I have no problem with beans however, being a frijole lover in all forms. However the dish is even better with nixtamal - fresh hominy - which then gives you like a white posole (though I make no claims of authenticity).

I also use tomatillos. I just peel off the papery outer skin and chop up. Unlike tomatoes, the skins disappear in cooking. That adds the acid/sour/tangy notes that it needs.

Great with leftover turkey and homemade turkey stock.

And yeh, it's fun just to create dishes out of your head as long as someone doesn't say, "this doesn't taste like my Nana's white chili."

Cathy

Yours sounds good. So does ed's. Now I am hungry. Again.

[eatingclub] vancouver || js

We made two versions, one with chicken, and one with tofu. The tofu just didn't have the chicken-y goodness. My carnivore-version might have been helped by stewing some chicken legs with all the beans. I then took the meat off the bones when it was all done. I had used chicken stock for the tofu version too, but it did lack some body to it.

But I wouldn't know how to make a real white chili. Mine was my approximation of what I think a white chili is.

David

I believe that the term "White Chili" is used to denote any chili that does not use a tomato base and red meat (beef). Then the usual culprits are thrown in (poultry and white beans). It was interesting to see how ingrained the recipe is. C-c-c-chain Ruby Tuesday has(had?) a White Chicken Chili, and I managed to rummage up recipes from McCormick and Rival Crockpot. You've given me an interesting food anthropology topic! :)

Kirk

Hi Aaron - I'd gladly use Hatch chilies....though I don't recall seeing it here at your local neighborhood supermarket here in SD. Also, if you recall, the person I was making this for does not tolerate "heat" real well. Thanks for the useful info.

Hi Stephen - Be it ever so humble....

Hi Rooney - Thanks for the info...

Hi Ed - I had never heard of white chili. As it stands, 15 minutes to put together.... 1 hour simmer, went out with the Missus. And I heard today it was a hit......tomatillos sound great, but I don't think the skins will go in an hour.... now some smoked turkey sounds like it'll take this to the next level.

Hi Cathy - I had never even heard of white chili.......

Hi JS - Overall, most of the recipes I read had a major acid shortage.... and really didn't appear hearty enough. After all these comments, I still don't know what is proper white chili.

Hi David - Interesting, no? I'd like to know what the exact origins are.......so maybe you can help!

Carol

I've never heard of white chili either and can't find any origin of it in any of my books. I really liked your idea of bean puree to give it body and thickening. It seems otherwise it would be more like uh...chicken & bean soup?

I'll have to try this recipe next time we have leftover chicken or turkey.

Kirk

Hi Carol - According to the Missus, the folks I made it for enjoyed it. You will need something to give the chili some body....or it would end up being what you said chicken and bean soup.

ed (from yuma)

You're right Kirk. My version would need a few hours to cook for the nixtamal and tomatillos.

Kirk

Hi Ed - With this weather some pozole sounds really good....

ac

I've never found frozen Hatch chiles here in San Diego, the best canned ones are the Hatch brand that Kiel's carries but even they are not nearly as good as roasting your own peppers and using them. The best everyday choice, is the so-called pasillas (should be called poblanos)that are carried in the produce section at most supermarkets in SD. They are vastly superior to most of the Anaheim/New Mexico chiles that you find here and they are not too hot either.

I make a version of this dish, using one bottle of beer and some of the liquid from the canned beans rather than white wine and vinegar--it gives the dish more of a classic "chili" character and also cuts down on that canned broth taste. A bottle of Louisiana hot sauce on the side for added heat and vinegar. Roasting the cumin seeds before crushing them helps a bit too.

Kirk

Hi AC - thanks for the tips....I usually will use the liquid from canned beans instead of salt in dishes that use them...but in this case I already made a puree of the cannelli beans....that helped to thicken and subdue the chicken broth flavor...though you want some of that flavor since this dish had chicken in it.

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