Black Bean, Hominy, and Kale Stew

Black Bean, Hominy, and Kale Stew Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Roasting the poblano chiles offers a fast route to deep flavor in this hearty bowl.

Yield:

Serves 6 (serving size: 1 1/4 cups)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 32 Minutes

Nutritional Information

Calories 240
Fat 7.7 g
Satfat 3.5 g
Monofat 2.7 g
Polyfat 0.8 g
Protein 10.9 g
Carbohydrate 33.3 g
Fiber 8 g
Cholesterol 16 mg
Iron 3 mg
Sodium 573 mg
Calcium 210 mg

Ingredients

2 poblano chiles
8 ounces tomatillos, husks removed and halved (about 4)
2 teaspoons olive oil
1 1/2 cups chopped onion
1 jalapeño, 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

Preparation

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 jalapeño; sauté 5 minutes or until tender, stirring occasionally. 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 and cheese. Sprinkle with cilantro.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jackie Mills,

March 2013
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