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Black Bean, Hominy, and Kale Stew


  • 2 Poblano Chiles
  • 5 Tomatillos
  • 2 teaspoons Olive Oil
  • 1 Onion Chopped
  • 1 Jalapeno, Seeded and Minced
  • 2 Garlic Cloves
  • 2 teaspoons Ground Cumin
  • 3 cups Vegetable Broth
  • ¼ teaspoon Salt
  • 1/8 teaspoon Red Pepper Flakes
  • 2 cans Unsalted Black Beans, Rinsed and Drained
  • 1 Bunch of Kale, Stems Removed and Chopped
  • 1 can Hominy, Rinsed and Drained
  • 6 tablespoons Sour Cream
  • 1 cup Sharp White Cheddar Cheese Shredded
  • ¼ cup Cilantro Chopped


  1. Preheat broiler to high
  2. Place poblano chiles and tomatillos on a foil lined baking sheet. Broil 10-15 minutes until poblano chiles skin starts to peel and blacken. Remove from oven.
  3. Place tomatillos in a food processor and process until smooth. After tomatillos are removed wrap poblano chiles in foil to steam for 10 minutes.
  4. After poblanos have finished steaming and cooling off peel skin off chiles, cut in half and remove seeds and stem before coarsely chopping.
  5. Heat a large pot over medium heat add oil, onion, and jalapeno, and saute for 5-10 minutes until tender. Add garlic and cumin followed by tomatillos, vegetable broth, salt, red pepper flakes, black beans and kale. Bring to a boil and reduce heat to a simmer for 15 minutes until kale is tender.
  6. Add roasted poblanos and hominy continue to simmer for 10 minutes.
  7. Ladle stew into bowls and top with sour cream, cheese, and cilantro.

Recipe modified from MyRecipes.com

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