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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6
6 boneless chicken breast
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon chili powder
2 tablespoons oregano
2 16 ounce cans stewed tomatoes
8 ounce beer
2 tablespoons lime juice
2 16 ounce cans black beans rinsed, drained
2 jalapeño peppers, seeded, diced
1 teaspoon red pepper
Place chicken in a medium pot and cover with water. Bring to a boil, reduce heat. Cover and simmer until chicken is cooked through. Drain and cool. Pull chicken into long thin shreds. Set aside In a large pot, cook onion and garlic in hot oil over medium-high heat until tender, but not brown. Stir in chili powder and oregano and cook for one minute. Drain stewed tomatoes, saving the juice. Add reserved tomato juice, beer, and lime juice to onion mixture and bring to a boil. Reduce heat and simmer, uncovered for 5 minutes.
Coarsely chop the stewed tomatoes. Add tomatoes, shredded chicken, black beans, jalapeños, and red pepper to the onion mix. Simmer uncovered till most of the liquid is absorbed; mixture will be thick. Add salt and pepper to taste.
Use shredded cheese, cilantro, chopped onions, or sour cream as a garnish.