Tomatillo and Poblano White Bean Stew

 Ingredients:

1 onion, chopped
1 jalapeno, minced
1 poblano pepper, chopped
1 cup tomatillos, chopped
1 teaspoon cumin
1/2 teaspoon mexican seasoning
1/2 teaspoon mexican oregano
1-1/2 cup beans
zest and juice of 1 lime
cilantro
salt, to taste

Cook onion, jalapeno, and poblano pepper in some oil and transfer to a blender or food processor with the tomatillos. Pulse a few times until chunky and return to pan. Add seasonings and cook until liquid is reduced. 
Add the beans and half the cilantro and cook until beans are tender. Remove from heat and stir in lime, cilantro, and salt.
Serve with rice or tortillas.

Chochoyote Soup

 Ingredients:

1 cup masa harina
1 teaspoon salt
1 tablespoon oil
1 teaspoon ancho chili powder
1/2 cup water

1 teaspoon oil
1 small onion, finely chopped
1 jalapeno, minced
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon oregano
6 large tomatillos, diced
vegetable stock
cilantro
salt, to taste
lime (optional)

Combine the chochoyote ingredients, cover, and set aside for 30 minutes, divide into small balls and shape into concave bowls.

Cook onion and jalapeno in oil. Add the garlic, cumin and oregano. Stir in the tomatillos and stock followed by the cilantro. When the tomatillos are wilted, blend the mixture and return to saucepan. Season with salt as needed. Drop the chochoyotes into the soup. They are cooked when they float. 

Garnish with cilantro and lime juice of desired.

Chipotle Salsa

Ingredients:

4 tomatillos, cut in half
1 chipotle pepper, plus 1 teaspoon adobo
1 clove garlic
juice of half a lime (optional)
salt, to taste

Roast or grill the tomatillos and puree with remaining ingredients in a blender, adding water to reach desired consistency. Serve chilled with tortilla chips or tacos.