White Bean Chili Verde

1 lb Great Northern beans

2 lbs fresh tomatillos

2 medium onions

1 head garlic

4 poblano peppers

1 - 2 jalapeño peppers (to taste)

1 -2 serrano peppers (to taste)

olive oil

1 Tbs dried oregano

1 Tbs ground cumin

1/2 tsp liquid smoke or smoke powder (hickory or mesquite)

2 1/2 cups water

Salt and Pepper to taste

Rinse and pick through 1 lb of Great Northern beans to remove stones and bad beans. Set beans to soak in a large pot of water for 8-12 hours or overnight. 

Turn on oven broiler to high and let it heat for 10 minutes. Meanwhile, remove the papery skin from the tomatillos and rinse them under cool water to remove the stickiness. Slice tomatillos in half if large, leave small ones whole. Peel and halve the onions, leaving the stem end intact to hold the onion together.

In a large bowl, combine prepared tomatillos, onions, poblano, jalapeño and serrano peppers, whole head of garlic (unpeeled and intact). Toss well with olive oil to coat and spread out on a rimmed baking sheet that has been lightly coated with oil.

Place under the preheated broiler and broil until the skins are blistered on the peppers and tomatillos, about 7 - 8 minutes but watch it closely.

After 7 - 8 minutes, turn over the vegetables and return them to the broiler for another 5 - 6 minutes until the second side is charred as well. 

With tongs, remove the poblano, jalapeño and serrano peppers, onions and the head of garlic and set them aside to cool.

Carefully pour the tomatillos and all pan juices into another bowl and let it cool enough to handle the tomatillos.

When all vegetables are cool enough to handle, peel, seed and remove the veins from the poblano peppers and chop them to 1/2" pieces.  Seed and remove the veins from the jalapeño and serrano peppers as well, no need to peel, and dice to 1/4" pieces. Cut the stem end off the onions and slice lengthwise to 1/4" wide strips. Squeeze out all of the cloves of the roasted garlic head, peel and slice thinly. Drain the tomatillos (reserving the liquid) and chop them coarsely.

In a large pot, combine 2 1/2 cups water, 1 Tbs oregano, 1 Tbs ground cumin, 1/2 tsp smoke powder and the reserved roasting pan juices. Add the prepared peppers, onions and garlic. Drain and rinse the soaked beans and add them to the pot.

Cover and bring to a boil, then reduce to simmer and cook until the beans are tender, about 1 1/2 - 2 hours. Stir occasionally but gently to keep beans intact.

Once cooked, season with salt and pepper to taste.

Serve over rice or cornbread if desired.

Note: If using a pressure cooker (Instant Pot) there is no need to presoak the beans. Place the beans, water and spices in the pot, then add the chile/tomatillo mixture. Do not stir, you want the beans submerged so they cook evenly. Cook on the manual setting for 40 minutes, then let pressure release naturally. Stir gently, season with S&P and serve. This recipe could also be prepared in a slow cooker.

Suggested garnishes include:
   Sliced scallions

   Diced tomatoes

   Crumbled queso fresco or feta cheese

   Sliced avocado

   Wedges of lime

   Fresh cilantro

   Crushed tortilla chips