Mexican Chile Verde

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2 green bell peppers

2 poblano peppers

2 tablespoons olive oil

1 large Spanish onion, finely chopped

2 cloves garlic, minced

2 pounds tomatillos, husked and roughly chopped

1 to 2 jalapeno peppers, finely chopped (optional)

1/2 pound pinto beans, soaked overnight

3/4 cup corn kernels

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon chili powder

1 1/2 cups water

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