Instructions: 1. Heat the oil in a large saucepan over medium high heat and fry the onion until it becomes translucent, about 2 minutes. Toss in the garlic, oregano, allspice, cumin and potatoes and cook another 3 minutes, stirring so the garlic doesnt brown.

2. Pour a little of the stock into the pan to release the flavorful bits that might have stuck there. Stir in the rest of the stock, the tomatillos and tomatoes. Bring to boil, turn the heat down, and allow it to simmer briskly for 15 minutes, or until the potatoes are tender.

3. Add the beans, corn, cactus, squash, chipotle sauce, and salt. Bring back to a boil, turn down the heat, and simmer for 5 minutes.

TO SERVE 4 PEOPLE: Ladle into bowls and sprinkle cilantro on top.

NOTES : There are some unusual ingredients in this soup, but dont let tha= t stop you. You may substitute any yellow or green summer squash for the chayote or pattypan squashes. Our old friend zucchini would work fine. You will find canned tomatillos in the Mexican section of a well-stocked grocery store or in a Mexican market, if you cant get them fresh. The chipotle sauce provides a distinctive smoky flavor thats not to be missed=

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