• prep: 50 min
• cook: 1 hr
• total: 1 hr 50 min

servings:

Choose dried chiles that are fairly flexible, a sign they're not too old.

• 2 poblano chiles
• 2 tablespoons raw shelled pumpkin seeds (pepitas)
• 1 large dried pasilla or ancho chile, stemmed, seeds removed
• 1 tablespoon vegetable oil
• 1 medium onion, coarsely chopped
• 4 garlic cloves, peeled, crushed
• 1 14.5-ounce can fire-roasted or plain diced tomatoes
• 4 cups low-sodium chicken broth
• Kosher salt
• 2 14.5-ounce cans black beans, drained
• 1/2 cup crumbled queso fresco or feta
• Lime wedges (for serving)

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