Chicken, Green Tomatoes, and Serrano Chili

From Ted McCormack
(yield: ½ gallon)

one 3 ½ lb chicken, roasted and picked
3 onions, diced
3 cloves garlic, chopped
2 lb green tomatoes, cored and quartered
4 or more Serrano chilies, diced
1 tablespoon cumin
1 tablespoon oregano
1 qt chicken stock
1 lb black beans, soaked and par cooked
1 bunch cilantro, chopped
1 bunch scallions, chopped
1 cup sweet pepper jelly
1 tablespoon salt
½ teaspoon black pepper

1. Saute onions in heavy bottom stock pot 10 minutes until soft and translucent, stir in garlic and cook 3-5 minutes longer.

2. Add cumin and oregano. Stir and let spices brown slightly then add tomatoes and chili peppers. 3. Add chicken stock, beans, pepper jelly, salt and pepper. 4. Simmer 1 hour until slightly thickened and add chicken, cilantro and scallions. Simmer half hour and taste for additional seasoning.