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      Title: Southwest Chicken Chilli
 Categories: Poultry, Chilies, Beans, Herbs, Pork
      Yield: 5 servings

  1 1/2 lb Boned, skinned chicken
           - thighs; in 1" cubes
      1 tb Olive oil
      1    Smoked ham hock
 15 1/2 oz Can Great Northern beans;
           - rinsed, drained
 14 1/2 oz Can chicken broth
      4 oz Can chopped green chiles
    1/4 c  Onion; chopped
      2 tb Fresh cilantro; minced
      1 ts Garlic powder
      1 ts Ground cumin
    1/2 ts Dried oregano
    1/4 ts Crushed red pepper flakes
           Sour cream (optional)
           Jalapeno; sliced (optional)

  In a large skillet, brown chicken in oil over medium-high heat.
  Transfer to a 3 qt slow cooker. Add the ham hock, beans, broth,
  chiles, onion, and seasonings. Cover and cook on low until ham is
  tender, 6-8 hours.

  Remove ham hock. When cool enough to handle, remove meat from bone;
  discard bone. Cut meat into bite-sized pieces and return to slow
  cooker. If desired, serve with sour cream and sliced jalapeno.

  Recipe by Phyllis Beatty, Chandler, Arizona

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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