Spicy Black Bean, Hominy and Kale Stew
Hominy is a new way to add corn to your soups and stews. It pairs nicely with black beans and kale in this hearty recipe.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 servings
- 2 poblano chiles
- 8 ounces tomatillos husks removed and halved (about 4)
- 1 teaspoon extra virgin olive oil
- 1 1/2 cups chopped onion
- 1 jalapeño seeded and minced
- 3 garlic cloves minced
- 2 teaspoons ground cumin
- 3 cups organic vegetable broth
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 30 oz unsalted black beans, rinsed and drained 2 cans
- 8 oz bunch kale, tough stems removed, leaves chopped (about 4 packed cups)
- 15 oz hominy, rinsed and drained 1 can
- 6 tablespoons reduced-fat sour cream or 2% Greek yogurt
- 2 ounces shredded sharp white cheddar cheese about 1/2 cup
- 1/4 cup chopped fresh cilantro
Preheat broiler to high.
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. [Alternatively, you can just dice the poblano chiles and throw them into the pot with the onions & jalapeño if you don't feel like roasting them!]
Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally.
Meanwhile, place the tomatillos in a food processor, and process until smooth. Set aside.
Add garlic and cumin; sauté 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/Greek yogurt and/or cheese. Sprinkle with cilantro.
Calories: 240kcal | Carbohydrates: 33.3g | Protein: 10.9g | Fat: 7.7g | Fiber: 8g