White Chicken Chili

5 to 6 boneless, skinless

chicken breasts

1 ½ tablespoons ground cumin 1 ½ tablespoons ground

coriander

3 teaspoons dried oregano 1 teaspoon paprika

1 teaspoon red pepper flakes Kosher salt and ground white

pepper

3 (15-ounce) cans Great

Northern beans, drained 4 cloves garlic, minced 3 (4-ounce) cans green chiles,

chopped

2 medium onions, diced 1 jalapeno, sliced, seeds

removed, if desired

4 cups chicken broth

1 cup whole milk

¼ to ½ cup masa

1 ½ cups frozen corn

½ cup grated Monterey Jack cheese, plus more for serving

Sour cream, for serving Chopped fresh cilantro, for serving

Add the chicken breasts to a slow cooker.

In a small bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and salt and pepper. Sprinkle mixture over the chicken. Add the beans, garlic, canned chiles, onions and jalapeno. Pour in the chicken broth, put the lid on and cook on high until the chicken is cooked through and the vegetables are soft, about 5 hours.

Mix the milk with the masa (more masa for thicker chili) and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.

Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, stirring. Sprinkle the Monterey Jack cheese, stirring to melt. Taste and adjust seasonings as necessary.

To serve, ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro.

Makes 6 to 8 servings. Recipe adapted from the Food Network

When preparing pulled pork, make it worth your while — it freezes beautifully. In this scalable recipe, the seasoning is versatile enough that the pork will work in a number of ways: with barbecue sauce in sandwiches, as carnitas or in a rice bowl. The liquid isn’t necessary — the meat makes plenty on its own — but it does add flavor. Use anything from broth or water to apple cider or orange juice.