Hill of Beans

by Mark R. Vogel

Poblano peppers are similar to bell peppers but are less sweet with only a smidgen of heat. I think they work better in spicy dishes. If your supermarket does not carry them you can use bell peppers. The long hot peppers and jalapenos can be found in all supermarkets.

Notice the recipe calls for CHILE not CHILI powder. Chile (with an "e") powder is ground chile peppers and is hot. Chili (with an "i") powder is a mixture of ground chile powder and other spices such as cumin, coriander, garlic, etc.

Chili powder can always be found in the spice section of any supermarket. Chile powder is more elusive. Use Chili powder if you can't find the real thing or want to cut the heat level a bit.

Since it's a mixture of spices, it is usually less hot than chile powder which is solely ground chile peppers. To make your own chile powder, buy a large number of hot peppers.

Place them in your oven on aluminum foil or a sheet tray at 200 degrees when you get home from work and leave them in overnight. In the morning they should be dry enough to grind in a spice mill.

Note that the recipe calls for stock and not water. Stock will give the soup greater body and depth of flavor. However, you can certainly use water.

This is a very flavorful soup so the difference will not be drastic. Use water if you want a lighter soup, are counting calories, or do not have the time to make a pot of stock.

BLACK BEAN SALAD