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1
Preheat the broiler.
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2
Arrange the tomato halves, cut sides down, on a baking sheet and drizzle with the 1 tablespoon olive oil.
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3
Broil for about 3 minutes, or until the skins are charred.
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4
Transfer the broiled tomatoes to a large nonreactive saucepan, add the Vegetable stock and bring to a boil over high heat.
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5
Reduce the heat to low and simmer for 20 minutes.
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6
Strain the stock.
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7
Meanwhile, roast the poblano and Anaheim chiles directly over a gas flame or under the broiler until charred all over.
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8
Transfer the chiles to a paper bag and let steam for 5 minutes.
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9
Peel the chiles and discard the stems, ribs and seeds.
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10
Cut the chiles and discard the stems, ribs and seeds.
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11
Cut the chiles into 2-by-1/4-inch strips.
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12
Heat the remaining 1/4 cup olive oil in the large nonreactive saucepan.
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13
Add the onions, jalapenos and garlic and cook over moderately high heat, stirring occasionally, until the onions are softened, about 5 minutes.
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14
Add the beer and boi for 3 minutes.
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15
Add the strained stock, roasted chiles, potatoes, lime juice, achiote paste and sugar.
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16
Lower the heat to moderate and simmer until the potatoes are tender, about 20 minutes.
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17
Season with salt and pepper.
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18
Stir in the chopped cilantro.
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19
Ladle the soup into shallow bowls and garnish with the cheese and cilantro leaves.
