Black Bean, Hominy, And Kale Stew Recipe

Name: Black Bean, Hominy, And Kale Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 poblano chiles; 8 ounces tomatillos, husks removed and halved (about 4); 2 teaspoons olive oil; 1 1/2 cups chopped onion; 1 jalapeno, seeded and minced; 2 garlic cloves, minced; 2 teaspoons ground cumin; 3 cups organic vegetable broth; 1/4 teaspoon salt; 1/8 teaspoon ground red pepper; 2 (15.5-ounce) cans unsalted black beans, rinsed and drained; 1 (8-ounce) bunch kale, tough stems removed, leaves chopped (about 4 packed cups); 1 (15-ounce) can hominy, rinsed and drained; 6 tablespoons reduced-fat sour cream; 2 ounces shredded sharp white cheddar cheese (about 1/2 cup); 1/4 cup chopped fresh cilantro

Servings: persons

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

1
Preheat broiler to high.
2
Place poblano chiles 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 chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside.
3
While poblano chiles 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 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 (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos and hominy; cook for 2 minutes or until heated through. Ladle into each of 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro.
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335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 poblano chiles, 8 ounces tomatillos, husks removed and halved (about 4), 2 teaspoons olive oil, 1 1/2 cups chopped onion, and more.

Yes, Black Bean, Hominy, And Kale Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean, Hominy, And Kale Stew

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