Recipe for Tomatillo, Poblano and Heirloom Bean Chowder

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Yield:

Ingredients:

Amount	Ingredient
2 tbl	olive oil
1 lb	yellow onions halved, and
	sliced lenghtwise
3 med	fresh poblano chiles stemmed, seeded,
	and sliced into thin strips
1 tbl	finely-slivered garlic
2 cup	halved husked fresh tomatillos
1/2 tsp	whole fennel seeds
1/2 tsp	whole cumin seeds
1/2 tsp	whole coriander seeds
2 tsp	dried oregano (Mexican preferably)
1/4 tsp	ground cinnamon
1/2 cup	diced seeded tomatoes (with juices if using canned)
7 cup	rich clear chicken or vegetable stock
1 cup	white wine, such as Riesling
	or Gewurtztraminer
2 cup	cooked favorite heirloom beans
	Salt to taste
	Freshly-ground black pepper to taste
	----------------- GARNISH ----------------
3 tbl	roughly-chopped cilantro leaves
	Avocado slices

Instructions:

Instructions: In a saucepan, heat the olive oil. Add the onions, poblanos, and garlic. Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 10 to 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, fanned avocado slices and lime juice just before serving.

This recipe yields 6 to 8 servings.

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