Tomatillo, Poblano and Heirloom Bean Chowder Recipe | Food Network

Ingredients

• 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