SOPA DE POLLO VERDE
Adapted via Matty Matheson
Serves: 3 to 4

For the Soup
♦ 1 whole chicken
♦ Salt and pepper
♦ 1 onion, chopped
♦ 1 green pepper, chopped
♦ 1 poblano, chopped
♦ 1 jalapeño pepper, chopped
♦ 1 cubanelle pepper, chopped
♦ 3 celery stalks, chopped
♦ 4 garlic cloves
♦ 2 to 3 tbsp oil
♦ 6 to 8 tomatillos, husked and cut in half
♦ 5 cups chicken stock

For the Garnish
♦ 1/2 white onion, finely chopped
♦ 1 avocado, sliced
♦ 3 to 4 radishes, diced
♦ 1 cup cilantro, chopped

Directions:
Season chicken with salt and pepper, and roast in a 400F oven until cooked through (50 minutes to 1 hour); remove from the oven once done and let sit for at least 15 minutes.

Place onion, the three peppers, celery, and garlic in a blender and pulse until smooth. Set aside.

Set oven to broil. Place tomatillo halves cut side down in a cast iron pan. Broil until skins are charred and tomatillos have released their juices, about 5 minutes.

Heat oil in a large dutch oven (or heavy stockpot). Add in onion and pepper purée to the pot. Reduce heat to medium and continue to cook, stirring often, until mixture becomes golden, about 30 minutes.

Cut the chicken into 8 to 10 parts, and place the pieces in the pot along with the tomatillos and all the juices that were released in the pan, Pour chicken stock into pot and increase the heat to high. Bring to an immediate boil then reduce heat to low and cover. Simmer until chicken is cooked through and tender, about 90 minutes.

Season with salt and pepper. Divide into bowls and garnish with onion, avocado, radish, cilantro, and sour cream.