Ingredients
2 poblano chiles (12 ounces)
2 tablespoons extra-virgin olive oil
1 white onion, chopped (1 1/2 cups)
Kosher salt and freshly ground pepper
1 tablespoon minced garlic (2 to 3 cloves)
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 Parmesan rind
1 can (4 ounces) diced green chiles
1/4 cup fine cornmeal
2 cans (each 15 ounces) cannellini beans, rinsed and drained
3 cups chopped spinach (4 ounces)
1/4 cup chopped fresh cilantro
1/2 cup sour cream
Thinly sliced radishes and jalapenos, diced avocado, and lime wedges, for serving
Preparation
Place poblanos directly over a gas flame, and cook, turning with tongs occasionally, until charred all over, about 8 minutes. (Or char under a broiler on a rimmed baking sheet.) Transfer to a bowl; cover with plastic wrap until cool enough to handle, about 15 minutes. Using your hands, rub off charred skin, rinsing your hands frequently under cold running water. Pat poblanos dry. Slice poblanos in half, remove seeds and stems, and cut flesh into 1-inch pieces.
Heat oil in a medium saucepan over medium-high. Add onion and a pinch of salt; cook until translucent and browned around edges, about 7 minutes. Add garlic, cumin, chili powder, and coriander; cook until fragrant, 1 minute more.
Add Parmesan rind, green chiles, poblanos, and 4 cups water. Season with 1 teaspoon salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat to medium and simmer until flavors meld, 15 to 20 minutes.
In a small bowl, whisk together cornmeal and 1 cup hot cooking liquid. Return to saucepan and stir to combine. Simmer until liquid thickens slightly, about 5 minutes.
Meanwhile, in a small bowl, stir together cilantro and sour cream. Set aside.
Add beans and greens to saucepan; simmer until beans are heated through and greens are wilted, 2 to 3 minutes. Season to taste with salt and pepper. Serve immediately, with herbed sour cream, radishes, jalapenos, avocado, and a squeeze of lime.
