Instructions: Central Mexico is home to this rich bean soup. Charring the onions, tomatoes, and chilies creates so much flavor that you dont need a lot of fat. The preferred chili is the pasilla, a dried chili pepper thats wrinkled like a raisin. If unavailable, use dried ancho chilies or 2 tablespoons pure chili powder.

1. Preheat the broiler. In a roasting pan, combine the tomatoes, onions, garlic, and jalapeno chili pepper. Broil, turning occasionally, for 3 minutes per side, or until nicely browned. Transfer to a blender.

2. Tear the pasilla or ancho chili peppers open (wear plastic gloves when handling) and discard the seeds. Broil the pasilla or ancho chili peppers for 10 seconds per side, or until lightly toasted. (Be careful; they burn easily.)

Transfer to a small bowl and add 1 cup of the stock or broth. Let soak for 15 minutes, or until soft. Transfer the childe peppers to the blender; reserve the stock. Add the cilantro and puree until smooth.

3. Heat the lard or oil in a large deep saucepan over medium heat. Add the puree. Cook and stir for 5 minutes, or until thick. Stir in the beans and 2 cups of the remaining stock. Season with salt and black pepper. Simmer for 8 minutes.

Transfer the soup to the blender and puree. Return it to the pan. If the soup is too thick, add a little more stock. Season with more salt, if desired.

4. Meanwhile, preheat the oven to 400 F.

5. Spread the tortilla strips on a baking sheet. Bake for 3 minutes, or until crisp.

6. Ladle the soup into serving bowls. Top each with 1 1/2 teaspoons of the sour cream. Sprinkle with the tortilla strips and the chives or scallion greens.

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