Here's something new for your playoff tailgating or chilly-day parade food.

This recipe blends aspects of green chile as made in New Mexico, in which the "green" comes largely from the green New Mexican chile pepper, and verde, one of the seven moles of Oaxaca, Mexico, wherein the "green" comes from tomatillos and herbs.

It's a bit of a production, but all the steps are easy, as long as you have a good blender.

Tomatillos are quite tart. If you like, add a teaspoon or so of sugar at the end to balance things out.

For the Chicken: 
1 chicken, 3.5-4 pounds, cut into serving pieces
4 cloves garlic, crushed
1 small onion, rough chopped
1 rib celery, rough chopped
salt
 
For the verde:
1/2 pound tomatillos, husked, rinsed, and rough chopped
8 garlic cloves, peeled
1 small onion
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground coriander
1 tablespoon dried oregano
4-6 Anaheim, New Mexican, Poblano or other mild green chiles, seeded and chopped (test peppers for heat & adjust as needed)
1 jalapeno chile, seeded and chopped
2 tablespoons vegetable oil
1 small bunch cilantro (or substitute flat leaf parsely)
salt
sugar (optional)
1 can (14-16 oz) white beans, drained 

Cook the chicken and make the stock:
Put the chicken pieces, garlic, onion and celery to a sauce pan large enough to hold them. Add enough water to cover and add one teaspoon salt.

Bring to a simmer and cook until the meat is done. Remove the cooked chicken pieces and set aside to cool. Strain and discard the solids from the broth. If necessary, add water to make 4 cups of broth. When the cooked pieces are cool enough to handle, remove the meat from the bones.

Make the verde sauce:
Put the chopped tomatillos and 1.5 cups water in a blender. Add the garlic, onion, cumin, allspice, coriander, oregano, and chiles. Blend thoroughly.

Heat the oil in a large shallow pan. When the oil is hot, remove the pan from heat and add the contents of the blender all at once. It will sizzle loudly; stir to settle things down and return to heat. Cook over medium high heat for about 15 minutes, stirring occasionally to prevent sticking.

Add the 4 cups of stock made above, bring to a simmer and cook for 10 minutes.

Adjust seasonings by adding salt and sugar (if desired)

Add the chicken meat, the beans, and the cilantro, and simmer for 5-10 minutes.

Remove from heat, cool a bit, and serve. It's great right away, and even better the next day.