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Ingredients

• 10-12 tomatillos, peeled
• 1/3 cup plus 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
• Salt and pepper
• 4 1/2 cups chicken stock or vegetable stock, divided
• 4 jalapeño peppers, seeded
• 1 shallot or 1/4 red onion, coarsely chopped
• 2 large cloves garlic
• 1 cup cilantro, loosely packed
• 1 cup flat leaf parsley, loosely packed
• 2-3 sprigs fresh marjoram or oregano or 1 teaspoon dried (about 1/3 palmful)
• Juice of 1 lime
• 2 tablespoons sherry vinegar
• 1/3 pound bacon, chopped (optional)
• 2 carrots, peeled and chopped
• 2-3 ribs celery, chopped
• 1 zucchini, seeds scraped and cut into small dice
• 1 large or 2 medium onions, chopped
• 4 cloves garlic, thinly sliced or chopped
• 1 package corn tortillas, cut into 1-inch squares
• Olive oil cooking spray
• 1 can red beans, drained

Description

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