Dairy Free, Gluten Free
Happily serves 6-8
ALL ORGANIC INGREDIENTS
2 Poblano peppers
4 Cups Bone Broth
2 Cups tomatillos (outer husk removed)
2 Green onion stalks
2 TBSP Avocado oil
4 Garlic Cloves
1⁄2 Yellow Onion
2 Cups White or butter beans (rinsed + drained)
Himalayan Sea salt
Black pepper, to taste
1 Cup Salsa
Hatch Green chili
Rinse and drain beans good if you are using canned beans.
Put whole poblano peppers, tomatillos, and jalapeños on baking stone, broil on high about 5-7 minutes.
The tomatillos will likely take longer, so remove peppers if it’s cooking uneven. Turn peppers half way through.
Add oil, garlic, and onion to a cast iron skillet.
Sauté, stirring frequently, until soft, translucent and slightly browned, about 4 minutes.
Remove peppers and tomatillos from oven. Cover for 3 minutes to steam and soften so you remove skin, core, and seeds from poblano and jalapeños and any stems from the tomatillos. (Personally I leave the seeds and skins on, this keeps it a “whole” food.)
Add peppers to a vitamix with the garlic and onion.
Purée until semi-fine consistency, a little chunky is ok.
Add mixture back to pot over medium heat.
Add Bone broth, beans, and stir.
Bring to a simmer, then cover, reduce heat to low and continuing simmering about 15 minutes.