Green Spring: Chicken Tomatillo Stew

THE GOODS:

TOMATILLO|goodness.
10-12 medium sized tomatillos (husk removed, washed and quartered)
1-2 cloves of garlic (depending on how many vampires you want to keep away)
1/2 C Basil or 1 small container you get at the grocer (crazy delicious)
1 Serrano or other hott pepper (if you like spice like moi)
salt/pepper to taste
1/2 lime squeezed
1 T fresh ginger, leave whole (the secret weapon)

THE HOW:

1. throw all ingredients in the magical food processor and mix until smooth salsa like consistency
*now, the best thing to do with this is to eat a bit and let the rest sit overnight as the flavor really comes out. If you cannot wait, no worries, just read on.

THE REST:

3 chicken breasts, cooked and shredded (leave out if you are a veg head)
3-5 C homemade stock or store bought is ok too (add or subtract based on your consistency )
6 assorted small new potatoes, quartered (I love the combo bag you can get that has purple, red and white)
1/2 yellow onion, chopped
   garnish:
    green shredded cabbage
    limes
    avocado
    chopped basil
    Grilled Polenta (if you eat corn)

THE HOW:

1. heat a pot on high
2. with a glug of EVOO, add onion and cook until translucent
3. add potatoes and saute until browned
4. add tomatillo goodness from above
5. add stock
6. add shredded chicken
7. Turn to medium and cook until potatoes are done and soup is hot
8. scoop into bowls and garnish with toppings.

We ate withe a simple green salad and a glass of red zin.

MMM... who knew eating green could taste so good!