Chile Blanco is a highly valued traditional recipe in northern Mexico, especially in the states of Chihuahua and Sonora. This dish is distinguished by its mild and creamy flavor, based on white beans and chicken, making it a comforting option for cold days. In other Latin American countries, although the exact same dish is not found, you can find variants that use beans and chicken, albeit with different spices and preparations. For example, in some parts of Central America, a similar soup or stew is consumed but with red or black beans and with a particular touch from their respective regions. The name "Chile Blanco" refers both to the use of light and mild chiles and to the pale, creamy appearance of the finished dish.
This recipe reflects the culinary richness of northern Mexico, where local ingredients and traditional methods combine to create a unique experience. It is common for families to have their own version of Chile Blanco, varying the types of chiles or the cheese used, which demonstrates the dish's flexibility and adaptability to different tastes and regions.
How to Make Ken S's White Chile
To begin, soak the beans overnight to ensure they become soft and cook evenly.
Combine the soaked beans, chicken broth, chopped onions, and garlic cloves in a large pot.
Cook the mixture for 1 to 2 hours until the beans are completely done.
When the beans are tender, add the boneless, skinless chicken breasts, cumin, oregano, cayenne pepper, salt, black pepper, lemon juice, and the green chiles.
Let it simmer for about an hour so the flavors meld well.
Add the shredded Monterey Jack cheese at the end of the cooking time.
Continue cooking until the cheese is completely melted.
It is important to stir regularly to prevent the cheese from sinking to the bottom and burning.
The cooking times are approximate; basically, you cook it until the beans are ready and have absorbed the spices, and then until the cheese melts.
Sometimes it is not necessary to use all the chicken broth, as you don't want a dish that is too brothy. Generally, about four cans of broth are added, and the last one is adjusted as needed.
This recipe yields a large pot, perfect for sharing with the family.
Serve the White Chile accompanied by a fresh salad and garlic bread to enjoy a complete and delicious meal.
