Hatch Green Chile and White Bean Stew

1 lb. great northern beans, soaked overnight, rinsed and picked over for bad beans
1/2 cup Santa Fe Seasons Flame Roasted Hatch Green Chile
4 garlic cloves, chopped
1 yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
2 medium russet potatoes, peeled and diced
2 cups fresh or frozen corn
2 bay leaves
1 bunch cilantro, chopped
2 limes, juiced
1 cup El Pinto Salsa Verde
1 12 oz. bottle beer
6 cups water
4 tsp. chicken bouillon paste
1 Tbsp. cumin
2 tsp. coriander
2 tsp. Hatch Red Chile Powder
3 Tbsp. cornstarch whisked in 1/2 cup water
salt and pepper to taste

In a 6 quart slow cooker, combine all ingredients except cornstarch mixture and stir well.
Turn the slow cooker on high and cook 7-8 hours. At 7 hours, taste, making sure beans are tender.
You may add extra green chile at this point to make it more spicy.
Add the cornstarch mixture and stir. Place the lid back on and cook another 30 minutes
Garnish with sour cream and cilantro.

Click here for Santa Fe Seasons Flame Roasted Hatch Green Chile

Click here for El Pinto Salsa Verde

Click here for Hatch Red Chile Powder