10 large tomatillos, husks removed and washed 1 large poblano chile, seeded and roughly chopped 4 large garlic cloves, peeled 1/2 small white onion 2 1/2 cups chicken stock 1 1/2 tablespoons olive or canola oil 1 teaspoon salt or to taste 4 whole allspice, ground in a molcajete 1 tablespoon masa, diluted in 1/4 cup water 1 small sprig fresh epazote 1 medium hoja santa or 4 large sprigs fresh dill 4 sprigs Italian parsley, leaves only 18 chocoyotes 1/2 cup white beans, cooked with onion and garlic |