Hatch Tomatillo Soup
 
 
Ingredients
  • 6 cloves of garlic, minced
  • 1 onion, halved with skin on
  • 2 lb. tomatillos, whole
  • 2 cups hatch peppers that have been roasted and peeled, chopped
  • 2 tbsp. olive oil
  • salt and pepper, to taste
  • 1 tsp. umami powder (optional, but this stuff is amazing, you can purchase on my site in my store)
  • 1 potato, chopped (leave this and the following ingredients out and you can make tomatillo hatch salsa)
  • 1 cup cooked chickpeas
  • 1½ cups chicken, shredded
Instructions
  1. Preheat your grill to 400 degrees F. Place whole tomatillos and 1 onion on the grill and cover. Cook for about 5-7 minutes on each side, until it browns. Remove and set aside. Chop the onion up for the next step.
  2. In a large pot, saute the grilled onion, garlic, and potato if you are making this into soup. Add in about 1 tsp. salt and pepper, and cook on medium heat for about 10 minutes. Then add in half of the hatch pepper and continue to cook another 5 minutes.
  3. In a blender, combine tomatillos, 1 tbsp. olive oil, 1 tsp. salt, and the remainder of the hatch peppers. Blend until smooth. Then add this into the pot.
  4. Using an immersion blender, smooth all ingredients until you reach the consistency you like. Adjust seasoning.
  5. Top with chicken and chickpeas if you wish, and serve!
Recipe by A Tasty Mess at https://atastymess.com/hatch-tomatillo-soup/