Ingredients

Main

• 2 Tbsp. olive oil 
• 1 medium Sweet Onion – minced 
• 1 Tbsp. kosher salt 
• 1 Tbsp. freshly ground pepper 
• 1 Tbsp. granulated garlic 
• 1 lb (0.5 kg) sourdough bread – cut into 1 inch (3 cm) cubes 
• 4 New Mexico Hatch Chiles – roasted; peeled; seeded; diced 
• 1 3/4 cups (420 ml) sour cream 
• 1/2 cups (120 ml) Tomatillo Salsa 
• 1/4 cups (60 ml) minced cilantro 
• 10 large eggs 
• 3 1/2 cups (840 ml) half-and-half 

Chef Ida’s Roasted Tomatillo Salsa

• 1 lb (0.5 kg) tomatillos – husked and rinsed 
• 5 serrano chiles – stems removed 
• 2 fresh garlic – unpeeled 
• 1 yellow onion – peeled 
• 1/4 cups (60 ml) fresh cilantro 
• 1 tsp. kosher salt