BY SAM DESTEFANO
It can’t be a coincidence that soup season falls right in line with Hatch green chile season. Notice I said, Hatch and not Pueblo green chile. You can debate me on this (Troy), but I have yet to find a superior green chile to Hatch. Normally, we prefer our green chile chopped with garlic and salt and served on literally any dish. Eggs, pizza, mac ‘n’ cheese, mashed potatoes, pork chops, Or we make it into a roux and smother it over burritos (see our April 2019 issue for that recipe).
I mean I could go on, but you get the idea. My point is that green chile can make any dish better.
Since October is really when we start craving comfort food, this recipe caught our eye, as it ties together delicious seasonal ingredients for a heart warming, yet light, dish perfect for these cool fall evenings.
If you’re making this on a weeknight and need to save time, by all means, use canned beans. However, if you have the time to pre-soak your beans, dried beans really do offer a much more flavorful experience.
1 1lb tomatillos
2 garlic cloves
1 cup chopped Pre-Roasted Hatch Green Chile
3 -6 T olive oil
1 yellow onion, chopped
6 pieces of chicken breasts
1 cup dried white beans (soaked overnight) or 1 can of whitebeans
4 cups chicken stock
1/2 cup cilantro leaves, plus more for the garnish
6 radishes sliced
sour cream (optional)
If using dried beans that have been soaked, drain them and rinse in a colander. Place in a pot with fresh water, bring to a boil and simmer until cooked though. About 1 hour.
Turn the oven on at 425 degrees and place a rack on the upper third of the oven. Peel the husk off the tomatillos and wash gently. Cut the large ones in half and place them all on a baking sheet along with the garlic cloves. Cut the jalapeños in half, take the seeds out and place on the same sheet. Sprinkle with olive oil, salt and pepper. Toss and place in oven for about 20 minutes, turning them halfway through, until they are toasty on top and cooked through.
Place all of the ingredients (including hatch chile) in a blender, along with the cilantro and the juice of two limes. Blend on high speed. Set aside.
In a dutch oven, heat approx. 3 T olive oil over medium heat and add the chicken. Sauté until browned on both sides. Remove from the pot and set aside. Add the onion to the pot and sauté until soft. Add the chicken stock, chicken pieces, and tomatillo sauce. Cook at a simmer for about an 1 1/2 hours, covered half-way. Remove and shred chicken. Return chicken to the pot along with the beans and cook for another 30 minutes.
Serve in bowls topped with sliced radishes, avocado and cilantro as a garnish. Sour cream or cotija cheese is optional as well. A warm tortilla on the side is a must.
It is in our experience, that soup tastes even better the second day, and leftovers for breakfast or lunch is the best. We hope you enjoy!