Here's a little sneak peak at what's in my crock pot right now.....
.....more to come.
.....more to come.
White chili
- Thread starter t0mato
- Start date
Thats goooood sheeeeit ! I made some last week . 
Forgot something
pics............
Just adding some leftover roast chicken from last night.
Then we add some frozen superhots
Look at that shizzz!!
I forgot you didn't have to use a photo sharing proxy with the extreme membership......I'm not insane I promise!!!!
I haven't seen those ones before. Does that say Oregon on the right hand side?
Just adding some leftover roast chicken from last night.
Then we add some frozen superhots
Look at that shizzz!!
Scoville DeVille said:Why are you using botophucket when you have an Extreme mebership?
I forgot you didn't have to use a photo sharing proxy with the extreme membership......I'm not insane I promise!!!!
The Hot Pepper said:
I haven't seen those ones before. Does that say Oregon on the right hand side?
Looks like "I heart Oregon."
t0mato said:That's a good question.
you mean ,
The finished product garnished with some sour cream, Monterreyjack cheese and a slightly brown avocado. It tastes damn good!!!
recipe:
1 crockpot
2 15 oz cans of cannellini beans (preferably reduced sodium)
2 15 oz cans of pinto beans (preferably low sodium)
2 16 oz jars of salsa verde
6 or so ounces of frozen corn
1 small handful of chopped cilantro
1 heaping Tbsp of ground cumin
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1 medium yellow onion diced
2-4 cloves of garlic diced
2-3 chicken breasts
2 cups chicken broth
some grated monterrey jack cheese
1 avocado
1 small container of sour cream
some superhot pods (optional)
Add the diced onion, garlic, salsa verde, and chicken broth, corn, cilantro, cumin, cayenne pepper, oregano, and superhot pods to the crockpot and cover with the chicken broth. Drain and rinse all of your beans and add them to everything else. Trim your chicken and add it with the other ingredients. Cook on high for a few hours until the chicken breasts are nice and tender. Remove the chicken breasts and shred them on a cutting board. Add the chicken back in and cook for a few more hours. The chili might still be a little watery so I leave the lid off for about an hour or so to let it reduce a little. When cooked simply serve in a bowl with a dollop of sour cream, some grated cheese and a few avocado slices.
I hope you al enjoy!
recipe:
1 crockpot
2 15 oz cans of cannellini beans (preferably reduced sodium)
2 15 oz cans of pinto beans (preferably low sodium)
2 16 oz jars of salsa verde
6 or so ounces of frozen corn
1 small handful of chopped cilantro
1 heaping Tbsp of ground cumin
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1 medium yellow onion diced
2-4 cloves of garlic diced
2-3 chicken breasts
2 cups chicken broth
some grated monterrey jack cheese
1 avocado
1 small container of sour cream
some superhot pods (optional)
Add the diced onion, garlic, salsa verde, and chicken broth, corn, cilantro, cumin, cayenne pepper, oregano, and superhot pods to the crockpot and cover with the chicken broth. Drain and rinse all of your beans and add them to everything else. Trim your chicken and add it with the other ingredients. Cook on high for a few hours until the chicken breasts are nice and tender. Remove the chicken breasts and shred them on a cutting board. Add the chicken back in and cook for a few more hours. The chili might still be a little watery so I leave the lid off for about an hour or so to let it reduce a little. When cooked simply serve in a bowl with a dollop of sour cream, some grated cheese and a few avocado slices.
I hope you al enjoy!
Nice sig t0mato!!!!!
https://soundcloud.com/8dpromo/the-funk-district-robot-soul-whiskey-pickle
Drink
Guatemalan Insanity Pepper