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23 serving

Total time

50 minutes


  • 4 poblano Chilies (- medium)
  • 1 onion (- medium, thinly sliced)
  • 2 cloves garlic (- , thinly sliced)
  • ½ tsp oregano (Dried)
  • to taste Salt Pepper (&)
  • 2 cups White Beans ((like Cannellini or Navy beans) - cooked (about 1cup dry beans, soaked overnight and co
  • (1.25l) fish stock (rajas - recipe follows)
  • 1 cup vegetable broth (Low sodium)
  • 1 tsp oregano (Dried)
  • ½ tsp cumin (Ground)
  • ½ cup corn (Fresh or frozen kernels)
  • 2 tsps lime juice
  • ¼ cup cilantro (- plus more for garnish)
  • to taste Salt Pepper (&)
  • brown rice
  • sour cream
  • wedges Lime
  • onions
  • cheese (Grated)


  1. Make Rajas: Preheat the broiler to 'High'. Place the poblanos on a foil lined baking sheet and broil for 10~12 minutes, turning them around in between, until they are evenly charred on all sides. Leave the door a little ajar to keep an eye on the broiling. Chilies go from charred to burnt in no time.
  2. Place the broiled poblanos in a bowl, cover and set aside for 10~15 minutes. When cool enough to handle, peel and slice them into ¼" strips. Set aside.
  3. Heat 2tsp olive oil in a skillet, add onions and garlic and cook on medium heat until the onions are golden brown, about 6~8 minutes.
  4. Add oregano, poblano strips, salt and pepper; cook for 3~4 minutes.
  5. To make White Chili: Combine the beans, Rajas, broth, oregano and cumin in a medium saucepan and simmer over medium heat.
  6. Cook 12~15 minutes, stirring occasionally.
  7. Stir in corn, cilantro and lime juice. Season with salt and pepper. Cook for 2 more minutes.
  8. Serve hot with the toppings and sides.
  9. View the recipe instructions at Cook's Hideout

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