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1
Stage 1 (10 minutes)
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2
Puree the chipotles with the water in a blender and refrigerate.
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3
Chop the onion, celery, and garlic.
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4
Put the onions, celery, and half of the garlic in one bowl and cover, Put the remaining garlic in a separate bowl and cover.
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5
Refrigerate both bowls.
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6
Combine cumin and chili powder in a small bowl.
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7
Combine bay leaves, oregano, and 1 teaspoon salt in another small bowl.
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8
Measure cornmeal into a third bowl.
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9
Stage 2 (10 minutes)
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10
Heat the oil in a large, heavy pot or Dutch oven over medium heat.
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11
When it shimmers, add the onion mixture and cook, stirring occasionally, until softened, about 10 minutes.
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12
Add the cumin and chili powder and cook, stirring, for 30 seconds.
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13
Remove from heat; cool slightly, cover, and refrigerate.
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14
Stage 3 (1 1/2 hours, 30 minutes active)
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15
Return the pot to the stove over low heat.
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16
When the mixture has warmed, increase heat to medium, add chicken, and cook, stirring, until chicken is no longer pink, about 8 minutes.
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17
Add the chipotle puree, chopped tomatoes, broth, bay leaves, oregano, and salt, and simmer, uncovered, adding more water if necessary to keep the chicken barely covered, 1 hour.
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18
Add the cornmeal and simmer, stirring occasionally, 15 minutes.
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19
Stir in the white beans and remaining garlic and simmer until the beans are heated through, 3 to 5 minutes.
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20
Adjust salt to taste, and discard bay leaves before serving over brown rice with cheese, sour cream, and chopped onion.
