BLACK BEAN, HOMINY, AND KALE STEW

Black Bean, Hominy, and Kale Stew image

Provided by Lynette ! @breezermom

Number Of Ingredients 16

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2 - poblano chiles
8 ounce(s) tomatillos, husks removed and halved, about 4
2 teaspoon(s) olive oil
1 1/2 cup(s) onion, chopped
1 - jalapeno pepper, seeded and minced
2 clove(s) garlic, minced
2 teaspoon(s) ground cumin
3 cup(s) vegetable broth
1/4 teaspoon(s) salt
1/8 teaspoon(s) ground red pepper
2 can(s) unsalted black beans, rinsed and drained (15.5 ounces each)
8 ounce(s) kale, chopped (about 4 packed cups)
1 can(s) hominy (15 ounce), rinsed and drained
6 tablespoon(s) sour cream
2 ounce(s) sharp white cheddar cheese, shredded (1/2 cup)
1/4 cup(s) fresh cilantro, chopped

Steps:

Preheat broiler to high.
Place poblanos 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 the chiles; cut in half lengthwise. Discard seeds and membranes. Chop coarsely. Set aside.
While the poblanos roast, place the tomatillos in a food processor, and process until smooth. Set aside.
Heat a Dutch oven over medium heat. Add oil to the pan, swirl to coat. Add onion and jalapeno, saute 5 minutes or until tender, stirring occasionally. Add garlic and cumin; saute 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until the vegetables are tender.
Add the roasted poblanos and hominy; cook for 2 minutes or until heated through.
Ladle into 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro and serve.