1. Finely chopped onions, mince garlic, cook together in a dutch oven with olive oil until onions are translucent

2. Add, pepper, cumin and coriander in the dutch oven with a bit more olive oil -cook on medium for 10.

3. Optional: if you want a pork Green Chile you can slow roast some diced pork with onions and garlic, and Cholula. (Yum)

4. Broil on low or grill all green peppers until skin is roasted.

5. Peel Tomatillos and rinse excess skin in a strainer. Then put into a pot of boiling water until tomatillo skin starts to peel. Mash or emersion blend tomatillos into a puree.

6. Chop tomatoes, green peppers, jalapeños, and tomatillo mix into the dutch oven. Cook for 10 minutes with lid on.

7. Pour Vegetable broth in to desired consistency. Add celery salt, salt, pepper, cumin to taste.

8. Cook in slow cooker for 3 hours. Then, add garbanzo beans. Continue to cook for 30 minuntes – 1 hour. And then, it will be ready to eat. The longer it cooks the better it is! Top with cilantro and cotija cheese! 💥