Tomatillo, Poblano and Heirloom Bean Chowder Yield: 6 to 8 servings

Wine Suggestion The chile heat and tartness of the tomatillos plays wonderfully off of fruity, lower alcohol wines with some residual sugar like a California Riesling, Gewurztraminer or Chenin Blanc.

1 pound yellow onions, halved and thinly sliced
3 medium fresh poblano chiles, stemmed, seeded and sliced into thin strips
1 Tablespoon garlic, finely slivered
2 Tablespoons olive oil
2 cups fresh tomatillos, husked and halved
1/2 teaspoon each whole fennel, cumin and coriander seeds
2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
1 1/2 cups diced, canned tomatoes with their juice (Italian imported preferred)
7 cups rich, clear chicken or vegetable stock, canned
2 cups favorite heirloom bean, cooked, or bean of your choice (see note)
Salt and freshly ground black pepper to taste

Garnish

4 Tablespoons cilantro leaves, roughly chopped
3 avocado slices, fanned
3 drops 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, stock and wine. Simmer gently for 10-15 minutes. Add the beans. Simmer to heat through. Season with salt and pepper.

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

Note
Mail order sources for heirloom beans are Phipps Ranch (1-800) 279-0889; Vann's Spices (1-800) 583-1693 and Indian Harvest (1-800) 346-7032.

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