Black Bean, Hominy, and Kale Stew

Black Bean, Hominy, And Kale Stew Recipe

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Lynette !


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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15 Min
25 Min
Stove Top


poblano chiles
8 oz
tomatillos, husks removed and halved, about 4
2 tsp
olive oil
1 1/2 c
onion, chopped
jalapeno pepper, seeded and minced
2 clove
garlic, minced
2 tsp
ground cumin
3 c
vegetable broth
1/4 tsp
1/8 tsp
ground red pepper
2 can(s)
unsalted black beans, rinsed and drained (15.5 ounces each)
8 oz
kale, chopped (about 4 packed cups)
1 can(s)
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


1Preheat broiler to high.
2Place 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.
3While the poblanos roast, place the tomatillos in a food processor, and process until smooth. Set aside.
4Heat 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.
5Add the roasted poblanos and hominy; cook for 2 minutes or until heated through.
6Ladle into 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro and serve.

About Black Bean, Hominy, and Kale Stew

Course/Dish: Vegetable Soup
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy