Black Bean, Hominy, and Kale Stew

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 32 Minutes

Nutritional Information

Amount per serving
  • Calories: 240
  • Fat: 7.7g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.9g
  • Carbohydrate: 33.3g
  • Fiber: 8g
  • Cholesterol: 16mg
  • Iron: 3mg
  • Sodium: 573mg
  • Calcium: 210mg

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. 1. Preheat broiler to high.
  2. 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. 3. While poblano chiles roast, place the tomatillos in a food processor, and process until smooth. Set aside.
  4. 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.

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