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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Black Bean, Hominy, And Kale Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions