Instructions: Preheat broiler. Arrange the tomato halves, cut sides down, on a baking sheet and drizzle with 1 Tbsp olive oil. Broil for about 3 minutes, or until the skins are charred.

Transfer the broiled tomatoes to a large nonreactive saucepan, add the vegetable stock and bring to boil over high heat; reduce heat and simmer for 20 minutes. Strain the stock. [Ed.-Or peel and dice the grilled tomatoes and then leave them in or put them back in late in the cooking.]

Meanwhile, roast the poblano and Anaheim chiles directly over a gas flame or under the broiler until charred all over. Transfer the chiles to a paper bag and let steam for 5 minutes. Peel the chiles and discard the stems, ribs and seeds. Cut the chiles into strips or chunks.

Heat the remaining 1/4 C olive oil in the saucepan. Add the onions, jalapenos and garlic and cook over moderately high heat, stirring occasionally, until the onions are softened, about five minutes. Add the beer/Sharps and boil for 3 minutes.

Add the strained stock, roasted chiles, potatoes, lime juice, achiote paste and sugar. Lower the heat to moderate and simmer until the potatoes are tender, about 20 minutes. [ed.-directions do not say when to add the cup of cilantro, and that seems like an awful lot to me, but if you love cilantro and want to add that much, Id say add it to the last few minutes of simmering.] Season with salt and pepper and garnish with cheese and whole cilantro [and/or perhaps a dollop of sour cream or plain yogurt if desired.]

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