Nov 18, 2019 2 min read

A combination of cold weather and cabin fever  and two sick dogs prompted me to  With a rare, unplanned day off from work at my disposal, I found myself 

White Chicken Chili

Ingredients

1 pound boneless chicken breast

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon cumin

3/4 teaspoon oregano

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 onion, diced

2 cloves garlic, minced

24 ounces low-sodium chicken broth

2 cans (15 ounces) cannellini beans, rinsed and drained

2 cans (4 ounces) diced green chiles

1 small can (8.75 ounces) whole kernel corn, drained

4 ounces reduced-fat cream cheese, softened

1/4 cup reduced-fat half and half

Place chicken breasts in slow cooker. Add spices, onion, garlic, beans, chiles, corn and chicken broth. Stir. Cover and cook on high 3 to 4 hours or low for 8 hours. 

Remove chicken, shred and put back in slow cooker. Add half and half and cream cheese. Stir, cover and cook until chili is creamy, another 20 minutes.

Stir well. Top with shredded cheddar, sour cream, tortillas and/or jalapenos.

Pork Carnitas

Ingredients

4 to 4/12-pound bone-in pork shoulder

1 1/2 cups chicken broth

1 medium onion, sliced

2 to 3 poblano peppers, sliced and seeds removed

2 to 3 jalapenos, sliced

1 lime, zested and juiced

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin

1 teaspoon salt and pepper

Preheat oven to 275 degrees. Into a dutch oven, add poblanos and onion. Season pork with spices and add to pot. Top with jalapenos and add broth, lime zest and juice. Cover and cook 4 to 5 hours, or until pork is tender. 

Increase heat to 450 degrees, remove lid and continue cooking for another 15 to 20 minutes. Remove pork from pot and allow to rest for 20 minutes, until cool enough to handle. Remove fat and shred. 

Serve with warm tortillas or tostadas. Pour juice and peppers from pot over meat. Top with salsa, sour cream and/or shredded Mexican cheese.