Tomatillo, Poblano and Heirloom Bean Chowder

This is a hearty (and healthy) soup with a rich Mexican flavor. Tomatillos add a tart, lemon-lime flavor. The poblanos add a smokey deep flavor and aroma which is even better if you char-roast and peel it before adding it in. Like all chiles, poblanos “heat” will vary so take a little taste before adding in the full amount and adjust accordingly. You can use whatever heirloom beans you want but my favorites are Tocamares Chocolate, Gigande or Christmas Lima. Good mail order sources for heirloom beans are Phipps Ranch (650) 879-0787; Vann's Spices (800) 583-1693 and Purcell Mountain Farms www.purcellmountainfarms.com .

Serves 6 to 8

1 pound halved and sliced lengthwise yellow onions
3 medium stemmed and seeded fresh poblano chiles, sliced into thin strips
1 tablespoon finely slivered garlic
2 tablespoons olive oil
2 cups husked and halved fresh tomatillos
1/2 teaspoon each whole fennel and cumin seeds
2 teaspoons dried oregano (Mexican preferably)
1/4 teaspoon ground cinnamon
1 1/2 cups diced canned tomatoes with their juice (Muir Glen brand preferred)
7 cups rich clear chicken or vegetable stock
2 cups cooked favorite heirloom beans
Salt and freshly ground black pepper to taste
Garnish: 3 tablespoons roughly chopped cilantro leaves, fanned avocado slices and drops of fresh lime juice

In a saucepan, heat the olive oil. Add the onions, poblanos, and garlic. Sauté until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, oregano, cinnamon, tomatoes and stock. Simmer gently for 10-15 minutes. Add the beans. Simmer to heat through. Correct seasoning with salt and pepper.

To serve, ladle into warm soup bowls. Garnish with chopped cilantro, avocado and lime juice just before serving.

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