In a bowl, mix together the ground pork, hatch chiles, onions, green onions, and soy sauce.
Lay a wonton wrapper down and place 1 tablespoon of filling down on one corner, dab a bit of water on and roll up all the way to opposite edge, making sure to wet the edge to seal.
Seal both ends and push out any air bubbles.
Bring both ends towards the middle and seal with water. Place on a plate and cover loosely with plastic wrap. Repeat with the remaining filling.
Bring a pot of water to a boil. While it’s coming to a boil, make the soup in another pot: bring the chicken stock, 2 teaspoons soy, toasted sesame oil, and the whole green onion to a simmer over medium heat.
Cook the wonton in the pot of boiling water until the wonton float and are cooked through, about 4-5 minutes. Cut one open to check.
Wilt your greens in the soup, the serve by lading the soup with the greens in a bowl. Add the wontons and top with sliced green onions and toasted sesame seeds.