INGREDIENTS

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/Sharp's 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, I'd 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.]
Sourcetag missing, but came from the Chile-Heads' List, possibly from Rael
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98,
converted by MM_Buster v2.0l.

A Message from our Provider:

“No God, no peace. Know God, know peace.”