Black Bean, Kale, Hominy Stew

 

 INGREDIENTS
2    poblano chilies
½   pound tomatillos, de-husked, chopped
2    teaspoons olive oil
1    medium white onion, chopped (1 ½ cups)
3    cloves garlic, minced
2    teaspoons ground cumin
2 ½   cups low sodium vegetable or chicken broth
1    pinch red pepper flakes (optional)
1    can (15 ounces) black beans, rinsed, drained
8    ounces kale, tough stems removed, chopped (about 4 cups)
1    can (15 ounces) hominy, rinsed, drained

GARNISH

      sour cream
      chopped fresh cilantro

METHOD

Preheat the broiler to high and place the poblanos on a foil lined baking sheet. Broil for about 7 minutes on each side or until blackened and charred. Place them into a paper bag, close it tightly and allow them to sweat for 10 to 12 minutes. Peel the chilies and cut them in half. Discard the seeds and membranes. Coarsely chop them and set aside.

Place the tomatillos into a food processor or blender and process until they are a smooth puree. Set them aside.  In a large, heavy sauce pan, heat the olive oil over medium-high heat and add the onion. Cook for 5 minutes or until tender, stirring occasionally, and add the garlic. Cook 1 minute and add the cumin, broth, pepper flakes, black beans and kale, stirring to combine. Cover, reduce the heat and cook for 10 minutes or until vegetables are tender. Add the chopped poblano chilies, tomatillo puree and hominy. Cook the stew for 2 to 3 minutes until heated throughout.

Ladle into 4 to 6 serving bowls and garnish with 1 to 2 tablespoons of sour cream and a sprinkle of cilantro leaves.

From a recipe in Cooking Light magazine