Black Bean, Hominy, and Kale Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Roasting the poblano chiles offers a fast route to deep flavor in this hearty bowl. 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 |
Directions:
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.
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