White Chicken Mojo Chili

These are the verbatim instructions I sent my husband for preparing this, and it worked like a charm:

1. Dice 1 small onion, mince lots of garlic and serranos (a couple, 3-4). Saute in olive oil.

2. Add cumin and Mexican oregano. Sauté for another minute or two.

3. Drain corn and beans. Cube chicken (bite size pieces).

4. Add corn, beans, some stock and some OJ (not enough to make it soupy), some of the canned green chiles in the fridge, and some adobo and cayenne. Stir around.

5. Mash it to break up some of the beans and thicken it up (if it ends up too thick, thin out with a little more stock). Taste. Add salt and pepper as needed. If it’s too soupy for you, let it simmer for a while to cook off some of the liquid.

6. Add chicken cubes. Poach until chicken is done. Toss in another 2 cloves of minced garlic a minute or so before serving.

7. Check seasoning again.

8. Serve with cilantro, sour cream, cotija and that green salsa in the jar.