Hatch Chile Stuffed Pepper Soup
(for a Crowd)
Remove the charred skin from 35-40 roasted hatch chiles. If you are roasting your own, roast outdoors over a flame or very high heat until charred on all sides. Tightly wrap in a bag until the skin begins to separate from the peppers. Peel off skin and discard.
Slice off stem, then slice pepper in half lengthwise, flatten and scrape off seeds.
Dice peppers and set aside.
Brown 3 lbs of lean ground beef, adding salt and black pepper when they begin to brown.
Add 2 quarts chopped seasoning (onion, celery, bell pepper, shallots, parsley and garlic) and cook until onions are translucent.
Add in diced tomatoes and tomato sauce and simmer until bubbling.
Add 2 quarts each of chicken and beef stock and 1 quart of water, 1 tablespoon of Italian seasoning and bay leaves.
When it reaches a boil, add 3 cups uncooked white rice.
Simmer on medium heat for 30 minutes uncovered, carefully stirring every 10 minutes or so. Add liquid as needed for desired consistency.
Ladle into bowls.