This came out great; I liked it a lot better than I expected to, especially since it is meatless. I think maybe it was the tomatillos that made it so good. I subbed a can of pinto beans for one can of black beans because I like pintos better. I also subbed mustard greens for the kale because that's what we had growing in the garden. I couldn't find poblanos, so subbed Anaheim chiles. Also skipped the jalepeno and just added some red pepper flakes. I subbed chicken broth for the vegetable broth (veggie broth is always so weak) and I subbed reduced fat jarlsberg for the cheddar (it's what we had in the fridge). Even my SO, who is a dedicated carnivore and usually uninspired by vegetables, liked it. I would definitely make it again.
Black Bean, Hominy, and Kale Stew
BlueToBlue Posted: 03/02/13Fremont, CA
ellie31773 Posted: 03/06/13
I can't wait to make this again. It's one of my favorite soups ever, and so easy. The only change I made was to add about 1/4 tsp. of Walkers Point seasoning blend (kind of spicy) from the Spice House.
Siobhann Posted: 03/10/13
Really wonderfully filling and satisfying. I worried about using a whole jalapeño and only used a half-should have used the whole one. The tomatillos were such a great addition as were the roasted chili's. I don't eat dairy but added slices of avocado that made the dish creamy. I will definitely make this again!
medlefsen Posted: 03/11/13
Really good! Would absolutely make this again! My husband, who's a meat and potatoes guy, liked it a lot!!
IoneTaylor Posted: 03/14/13
This gets 5 stars for being healthy and nutritious. It tasted good and was satisfying; however, it was a little time intensive. It also wasn't as delicious as I'd hoped it would be. I used homemade turkey stock instead of the veggie broth. I also roasted the poblanos using Rick Bayless' method of charring them over the flame of a gas burner. Otherwise I followed the recipe as written.
StephanieLark Posted: 04/16/13
LOVED this soup, was better then I thought it was going to be. I skipped the jalapenos and just kept the seeds in the poblanos which was just the right level of spice. I did use about a quart of extra broth to make it more soupy vs more thick like a stew. Little labor intensive, but worth the effort.
LauraFry Posted: 02/21/13
Looking for more veggie recipes I was intrigued by this one. I eliminated the ground red pepper but otherwise pretty much stuck to it. Very satisfying flavors and allowed me to use hominy which I never had before. Although it seemed a bit work intensive, it didn't take that long and was ok for a weeknight dinner
carolfitz Posted: 02/23/13
Very good. Made to recipe BUT not meatless only because we had two chorizo links in the fridge that needed to go. So skinned & chopped them bean-size and added along with garlic. Topped stew with crumbled queso fresco and served with low-fat cheddar/flour tortilla quesadillas. Great colors & flavors.
tbarwell Posted: 04/29/13
I just got done making this and it is fabulous! I added a little more garlic just because we love garlic and added three chili peppers and two jalapenos. This one is going into the meatless Monday file.
brighteyes8 Posted: 09/23/13
Hearty, nutritious, and tasty. It's a symphony of different flavors and textures, and none dominates. Subbed chicken broth for the veggie broth, and also roasted poblanos by spearing them next to the stem with a meat fork and roasting them in a gas stove flame. Otherwise made as written. Would be even better with warm tortillas, biscuits, or other bread. This is a great workhorse soup for improving your nutrition!