Spicy Black Bean, Hominy and Kale Stew
If you have roughly 40 minutes to spend in the kitchen, Spicy Black Bean, Hominy and Kale Stew might be a super gluten free and lacto ovo vegetarian recipe to try. For $1.88 per serving, you get a main course that serves 6. One portion of this dish contains around 21g of protein, 6g of fat, and a total of 363 calories. It is perfect for Autumn. A mixture of jalapeno, ground cumin, hominy, and a handful of other ingredients are all it takes to make this recipe so tasty. 595 people found this recipe to be tasty and satisfying. It is brought to you by Picky Eater Blog. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Black Bean, Hominy, and Kale Stew, Smoky Seitan, Pinto Bean, and Hominy Stew, and Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
2 (15.5-ounce) cans unsalted black beans, rinsed and drained
1/4 cup chopped fresh cilantro
3 garlic cloves, minced
6 tablespoons reduced-fat sour cream or 2% Greek yogurt
2 teaspoons ground cumin
1/8 teaspoon ground red pepper
1 (15-ounce) can hominy, rinsed and drained
1 jalapeño, seeded and minced
1 (8-ounce) bunch kale, tough stems removed, leaves chopped (about 4 packed cups)
1 teaspoon olive oil
1 1/2 cups chopped onion
2 poblano chiles
1/4 teaspoon salt
2 ounces shredded sharp white cheddar cheese (about 1/2 cup)
8 ounces tomatillos, husks removed and halved (about 4)
3 cups organic vegetable broth
Equipment:
stove
broiler
bowl
ladle
baking sheet
aluminum foil
pot
dutch oven
frying pan
food processor
Cooking instruction summary:
.Step 4: 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..Step 5: Ladle into each of 4 shallow bowls; top evenly with sour cream/Greek yogurt and/or cheese. Sprinkle with cilantro..This stew had such deep flavor, it tasted like it had been cooking on the stovetop for hours. We both went back for seconds, and then used the leftovers a couple days later as a topping for nachos (without the stew liquid)..The husband said this recipe reminded him of a Mexican take on my White Bean and Kale Soup - which totally made sense to me. What a difference a change in spices can make!.I wouldn’t be surprised if this recipe made an appearance on our dinner table again very soon .Preheat broiler to high.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. [Alternatively, you can just dice the poblano chiles and throw them into the pot with the onions & jalapeño if you don't feel like roasting them!]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.Meanwhile, place the tomatillos in a food processor, and process until smooth. Set aside.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/Greek yogurt and/or cheese. Sprinkle with cilantro.
Step by step:
1. .Step 4:
2. Add garlic and cumin; sauté 1 minute, stirring constantly.
3. 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.
4. Add roasted poblanos and hominy; cook for 2 minutes or until heated through..Step 5: Ladle into each of 4 shallow bowls; top evenly with sour cream/Greek yogurt and/or cheese. Sprinkle with cilantro..This stew had such deep flavor, it tasted like it had been cooking on the stovetop for hours. We both went back for seconds, and then used the leftovers a couple days later as a topping for nachos (without the stew liquid)..The husband said this recipe reminded him of a Mexican take on my White Bean and Kale Soup - which totally made sense to me. What a difference a change in spices can make!.I wouldn’t be surprised if this recipe made an appearance on our dinner table again very soon .Preheat broiler to high.
5. Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred.
6. Place in a paper bag; fold to close tightly.
7. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside. [Alternatively, you can just dice the poblano chiles and throw them into the pot with the onions & jalapeño if you don't feel like roasting them!]
8. Heat a Dutch oven over medium heat.
9. Add oil to pan; swirl to coat.
10. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally.Meanwhile, place the tomatillos in a food processor, and process until smooth. Set aside.
11. Add garlic and cumin; sauté 1 minute, stirring constantly.
12. 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.
13. 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/Greek yogurt and/or cheese. Sprinkle with cilantro.
Nutrition Information:
covered percent of daily need
