Black Bean, Hominey, and Kale Stew

1958081_10151945619670759_2135240833_nNeed a quick/easy meatless monday meal? This stew is about to make your family think you’ve stopped in Mexico on your way home to pick this meal up. Seriously. They won’t believe you made it.

Before winter is over (I know, I can’t wait either), do everyone a favor and make this warm, filling, and healthy meal!

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
Radish
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 and shaved radish.

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