black bean, hominy, and kale stew

Name: Black Bean, Hominy, and Kale Stew
Prep time: 15 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 2 - poblano chiles; 8 ounce(s) tomatillos, husks removed and halved, about 4; 2 teaspoon(s) olive oil; 1 1/2 cup(s) onion, chopped; 1 - jalapeno pepper, seeded and minced; 2 clove(s) garlic, minced; 2 teaspoon(s) ground cumin; 3 cup(s) vegetable broth; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) ground red pepper; 2 can(s) unsalted black beans, rinsed and drained (15.5 ounces each); 8 ounce(s) kale, chopped (about 4 packed cups); 1 can(s) hominy (15 ounce), rinsed and drained; 6 tablespoon(s) sour cream; 2 ounce(s) sharp white cheddar cheese, shredded (1/2 cup); 1/4 cup(s) fresh cilantro, chopped

6 Pinches

Lynette C

Gulf Breeze, FL

Updated on Jan 16, 2016

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.

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prep time 15 Min

cook time 25 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make black bean, hominy, and kale stew

Step 1

Preheat broiler to high.

Step 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.
Step 3

While the poblanos roast, place the tomatillos in a food processor, and process until smooth. Set aside.
Step 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.
Step 5

Add the roasted poblanos and hominy; cook for 2 minutes or until heated through.
Step 6

Ladle into 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro and serve.
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