Recipe courtesy of John Ash

Tomatillo, Poblano and Heirloom Bean Chowder

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  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 6 to 8 servings
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2 tablespoons olive oil

1 pound halved and sliced lengthwise yellow onions

3 medium stemmed and seeded fresh poblano chiles, sliced into thin strips

1 tablespoon finely slivered garlic

2 cups husked and halved fresh tomatillos

1/2 teaspoon each whole fennel, cumin and coriander seeds

2 teaspoons dried oregano (Mexican preferably)

1/4 teaspoon ground cinnamon

1 1/2 cups diced and seeded tomatoes (with juices if using canned)

7 cups rich clear chicken or vegetable stock

1 cup white wine, such as Riesling or Gewurtztraminer

2 cups cooked favorite heirloom beans

Salt and freshly ground black pepper, to taste


3 tablespoons roughly chopped cilantro leaves

Avocado slices

2 tablespoons fresh lime juice


  1. 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.