Hatch Green Chile Bowl Of Green - cooking recipe

Ingredients

1 tablespoon vegetable oil
1/2 onion, chopped
1 clove garlic, minced
1 pound Hatch chile peppers, seeded
1 quart chicken stock
1/4 cup all-purpose flour
salt and ground black pepper to taste

Preparation

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch chile peppers, cut sides-down, onto the prepared baking sheet.
Cook peppers under the preheated broiler until the skin has blackened and blistered, 6 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Discard skins and chop peppers.
Heat oil in a soup pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add chiles; cook and stir until fragrant, 3 to 5 minutes. Pour in chicken stock; mix briefly. Sift in flour, whisking well until no lumps remain. Bring mixture to a boil. Reduce heat to low and simmer soup until flavors combine, about 20 minutes.
Blend soup in the pot using an immersion blender. Season with salt and pepper.