| Ingredients |
| 2-1/2 Pounds dry white beans -- Great Northern |
| 2-1/2 Tablespoons olive oil |
| 5 Cups onion, diced |
| 10 Medium garlic cloves, minced |
| 18 Ounces green chiles, diced |
| 5 Teaspoons ground cumin seed |
| 1 Tablespoon dried oregano, crumbled |
| 1/2 Teaspoon ground cloves |
| 1/2 Teaspoon (to taste) cayenne pepper |
| 3-3/4 Quarts TURKEY STOCK |
| As Needed water |
| 3-3/4 Pounds PULLED TURKEY, 3/4-inch diced |
| 2-1/2 Cups Monterey Jack cheese, shredded |
| 1-1/2 Teaspoons (to taste) salt |
| 3/4 Teaspoon (to taste) white pepper, ground |
| 3/4 Cup half and half (optional) |
| 1-1/4 Cups sour cream |
| 1/4 Cup fresh cilantro, chopped |
| As Needed prepared salsa |
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- Pick over and rinse beans. Cover with several inches of water and soak under refrigeration 12 hours or overnight.
- Place olive oil in a large heavy kettle over medium high heat. Add onion and saute until translucent, about 10 minutes. Add garlic and saute 2 minutes. Add green chiles, cumin, oregano, cloves, and cayenne and cook 3 minutes. Add stock and drained, soaked beans and bring to a boil. Reduce heat and cook (partially covered) until beans are tender, about 2 hours. Add water during cooking if necessary.
- When beans are tender, add pulled diced turkey and simmer 15 minutes. Turn off heat and stir in cheese. Heat briefly if necessary to melt cheese. Season to taste with salt and pepper. If more creaminess is desired, add half and half.
- Serve 8-ounce bowls topped with sour cream and cilantro. Serve salsa separately.
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