Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

black bean, hominy, and kale stew

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Roasting the poblanos instead of using canned chiles really improves the flavor in the Vegetarian stew. Multiple cooking methods, which isn't an option. Roasting is also involved.

►
yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For black bean, hominy, and kale stew

  • 2
    poblano chiles
  • 8 oz
    tomatillos, husks removed and halved, about 4
  • 2 tsp
    olive oil
  • 1 1/2 c
    onion, chopped
  • 1
    jalapeno pepper, seeded and minced
  • 2 clove
    garlic, minced
  • 2 tsp
    ground cumin
  • 3 c
    vegetable broth
  • 1/4 tsp
    salt
  • 1/8 tsp
    ground red pepper
  • 2 can
    unsalted black beans, rinsed and drained (15.5 ounces each)
  • 8 oz
    kale, chopped (about 4 packed cups)
  • 1 can
    hominy (15 ounce), rinsed and drained
  • 6 Tbsp
    sour cream
  • 2 oz
    sharp white cheddar cheese, shredded (1/2 cup)
  • 1/4 c
    fresh cilantro, chopped

How To Make black bean, hominy, and kale stew

  • 1
    Preheat broiler to high.
  • 2
    Place poblanos on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel the chiles; cut in half lengthwise. Discard seeds and membranes. Chop coarsely. Set aside.
  • 3
    While the poblanos roast, place the tomatillos in a food processor, and process until smooth. Set aside.
  • 4
    Heat a Dutch oven over medium heat. Add oil to the pan, swirl to coat. Add onion and jalapeno, saute 5 minutes or until tender, stirring occasionally. Add garlic and cumin; saute 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until the vegetables are tender.
  • 5
    Add the roasted poblanos and hominy; cook for 2 minutes or until heated through.
  • 6
    Ladle into 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro and serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT