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Ingredients
US|METRIC
12 SERVINGS
- 8 poblano chili peppers (about 2 pounds)
- 8 Anaheim chili peppers (about 1 pound)
- 8 ears corn (shucked)
- 1 Tbsp. canola oil (or grapeseed)
- 16 tomatillos (husked and rinsed, about 3 pounds)
- 3 white onions (large, quartered, about 2 pounds, plus 1 medium white onion, coarsely chopped)
- 6 cloves garlic
- 3 jalapeño peppers (halved with stem, then seeded)
- 1/4 cup chopped cilantro
- 2 cups water
- 45 oz. white beans (no-salt-added, navy beans or cannellini beans, drained and rinsed, about 4 cups total)
- 2 tsp. Mexican oregano (dried)
- 2 tsp. kosher salt
- 1/2 tsp. ground cumin
- 2 lb. summer squash (firm, such as pattypan, coarsely chopped, see headnote)
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