black bean, hominy, and kale stew
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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
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2poblano chiles
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8 oztomatillos, husks removed and halved, about 4
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2 tspolive oil
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1 1/2 conion, chopped
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1jalapeno pepper, seeded and minced
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2 clovegarlic, minced
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2 tspground cumin
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3 cvegetable broth
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1/4 tspsalt
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1/8 tspground red pepper
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2 canunsalted black beans, rinsed and drained (15.5 ounces each)
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8 ozkale, chopped (about 4 packed cups)
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1 canhominy (15 ounce), rinsed and drained
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6 Tbspsour cream
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2 ozsharp white cheddar cheese, shredded (1/2 cup)
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1/4 cfresh cilantro, chopped
How To Make black bean, hominy, and kale stew
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1Preheat broiler to high.
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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.
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3While the poblanos roast, place the tomatillos in a food processor, and process until smooth. Set aside.
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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.
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5Add the roasted poblanos and hominy; cook for 2 minutes or until heated through.
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6Ladle into 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro and serve.
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Categories & Tags for Black Bean, Hominy, and Kale Stew:
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