Bush’s White Bean Chile Verde with Sonoma Pesto

By Aggieskitchen

Bush's White Bean Chile Verde with Sonoma Pesto is a great dinner option. It's even better when the flavors get better with leftovers.

Bush’s White Bean Chile Verde with Sonoma Pesto

Ingredients

• 1 lb tomatillos
• 1/2 lb poblano chiles
• 2 tsp olive oil
• 1 1/2 cups finely chopped yellow onion
• 1 TB minced garlic
• 1 tsp Mexican oregano (use regular oregano if you don’t have Mexican)
• 3 cups chicken stock
• 2 cans (15.5 oz) BUSH’s Cannellini Beans, with liquid
• 2 TB chopped fresh cilantro
• 2 cups cooked, shredded chicken
• 4 cups Swiss chard, stemmed, cut 1 inch wide strips
• salt and pepper, to taste

Optional Toppings

• Salsa Verde (purchased)
• Sour Cream or Greek Yogurt
• Sonoma Pesto (see recipe below)

Sonoma Pesto

• 1 bunch fresh cilantro
• 1 serrano chile
• 1 tablespoon pine nuts or peanuts
• 1 clove garlic
• 2 ounces olive oil
• zest and juice from 1 lime
• salt and pepper to taste

Instructions

1. Preheat oven or toaster oven to 400°F.

2. Place tomatillos and poblano chiles on sheet pan. Roast in oven until peppers have blistered and tomatillos are soft. Remove from oven. Place tomatillos in blender. Once poblanos are cool enough to handle, remove seeds and skins. Add to blender, blend until smooth.

3. Heat olive oil in a sauté pan. Add onions, cook until caramelized, approximately 5 minutes. Add garlic and oregano, cook until aromatic.

4. Add tomatillo mixture, cook for 10 minutes until slightly thickened.

5. Add stock, beans and their liquid. Bring to simmer, cook for 20 minutes.

6. Add cilantro, chicken and chard. Bring to a simmer, cook for 10 minutes. Adjust seasoning with salt and pepper.

Sonoma Pesto

1. Combine all pesto ingredients in a blender. Blend until smooth. Adjust seasoning with salt and pepper. Drizzle the pesto on top of the chile verde and finish with salsa verde, as desired.

Bush’s White Bean Chile Verde with Sonoma Pesto 2022-02-21T23:59:00-08:00 Rating: 4.5 Diposkan Oleh: Admin