BLACK BEAN, HOMINY, AND KALE STEW
Roasting the poblanos instead of using canned chiles really improves the flavor in the Vegetarian stew. Multiple cooking methods, which isn't an option. Roasting is also involved.
Provided by Lynette ! @breezermom
Categories Vegetable Soup
Number Of Ingredients 16
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.
BLACK BEAN AND HOMINY STEW
Mexican-oid comfort food for a chilly autumn evening. Found this with a google search for other uses for hominy than posole (my fave!). The chipotle pepper gives a wonderful flavor but not much heat; I'd add a little cayenne next time, but that's a personal thing.
Provided by lecole54
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, heat the olive oil until shimmering. Add the bell pepper, onion and garlic and cook over moderately high heat until the vegetables are just beginning to brown, about 4 minutes. Add the ham, cumin, coriander and chipotle and cook until the ham is lightly browned, about 3 minutes longer. Add the black beans, hominy and stock and bring to a boil. Simmer the stew over moderate heat until slightly thickened, about 10 minutes.
- Add the cilantro and season the stew with salt and pepper. Spoon the stew into deep bowls, sprinkle with the Cheddar and serve.
Nutrition Facts : Calories 546, Fat 20.4, SaturatedFat 6.6, Cholesterol 53.9, Sodium 1582.2, Carbohydrate 57.5, Fiber 17, Sugar 4.2, Protein 34.3
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- 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.
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