4 large poblano peppers
2 tbsp EVOO
1 jalapeno, chopped
1 onion
4 garlic cloves
1 bottle Mexican beer
2 cans black beans
2 tbsp chili powder
1 1/2 tsp paprika
1 1/2 tsp cumin
1/2 tsp allspice
1 can crushed tomatoes
2 cups vegetable stock
1 lime, halved
Toppings
Sour cream
Chopped cilantro
4 scallions, chopped
Tortilla chips
Shredded cheese
Heat broiler. Char poblanos, 12-15 minutes. Place in bowl, cover with plastic wrap and let stand for 10 minutes. Once cooled, peel and seed, then chop and reserve.
Heat EVOO in medium pot over medium-high heat. Add jalapenos, onions and garlic and cook until tender, 6-7 minutes. Stir beer into pot, scraping any brown bits from the bottom. Boil until reduced by half, 1 to 2 minutes, then add 1 can of black beans. Mash into onions, then stir in second can. Add poblanos and season with chili powder, paprika, cumin and allspice. Stir in tomatoes and stock. Bring to bubble, then reduce to a simmer and cook for 8-10 minutes to thicken. Squeeze in lime juice and remove from heat.
Top with toppings of choice.