tomatillo and roasted green chile soup

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This flavourful soup was created to feed my need for some chiles and salsa on a snowy day.
Servings:
8 to 12
Preparation Time:
1 hour
Tools
  • paper bag
  • cutting board & knife
  • small bowl
  • strainer
  • 3 qt. saucier

Ingredients

  • 4 roasted anaheim chiles
  • 2 roasted pasilla chiles
  • 1 onion, chopped
  • 1 t. olive oil
  • 1 lb. cubed lean pork
  • 2 t. olive oil
  • 2 minced serrano chiles
  • 2 minced garlic cloves
  • 1 c. tomatillo salsa
  • 4 c. chicken or turkey stock
  • 1 can white kidney beans, drained & rinsed
  • kosher salt
  • fresh ground black pepper
Cooking Instructions
  1. Blacken the chiles over a flame or under a broiler. Place the chiles into a closed bag or a bowl covered with cling film for 5 minutes to steam. Remove the blackened skin. Slice open the chiles and scrape out the seeds. Chop the chiles and set aside in a small bowl.
  2. Start heating the saucier over medium heat. Chop the onion and cook in the olive oil until the onion start to brown. Remove onions to the small bowl with the chiles.
  3. While the onion is browning, remove visible fat from the pork and cut the pork into 1/2" cubes. Brown the pork on all sides in the olive oil.
  4. While the pork is browning mince serrano chiles and garlic cloves. (Remove the chile ribs and seeds if you do not want the soup too spicy.)
  5. Place all ingredients except for the beans, salt, and pepper into the saucier. Cover and bring to a boil over medium heat. Reduce heat to medium low and cook partially covered for 15 minutes then stir in the drained and rinsed beans and cook uncovered for another 15 minutes.
  6. Season with salt and freshly ground black pepper to taste.
Notes
Serve soup topped with tortilla chips and grated cheese.