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Black Beans, Hominy, and Kale Stew

December 27, 2013

Welcome to Kitsune’s Kitchen! Today I bring you a pretty cheap, yet flavor-packed stew I learned from Jackie Mills and Cooking Light. It’s vegetarian, but you can add meat to it or leave out the sour cream and cheese for a vegan meal.

NEED:

  • 2 poblano chilies (if you can get broiled peppers, do so)
  • 8 oz tomatillos, husks removed and halved (4 or 5)
  • 2 teaspoons olive oil
  • 1.5 cups chopped onions
  • 1 jalapeno, minced
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 3 cups vegetable broth
  • 1/4 teaspoon salt
  • 1/3 teaspoon ground red pepper
  • 2 (15.5 oz) cans unsalted black beans, rinsed and drained
  • 1 bunch kale, stems removed and leaves chopped (about 4 packed cups)
  • 1 (15 oz) can hominy, rinsed and drained
  • 6 tablespoons sour cream
  • 2 oz shredded sharp cheddar cheese
  • 1/4 cup chopped cilantro (optional)
  • Mushrooms (optional)
  • Bacon or sausage (optional)

If you can’t get a hold of pre-broiled peppers, then preheat your broiler (or oven) to high. Place the poblano chilies on a foil-lined baking sheet. Broil them for 7 minutes on each side or until blackened and charred. Place them in a paper bag and fold to close tightly. Let them stand for 15 minutes, then peel and cut in half lengthwise. Discard the seeds and membranes, then coarsely chop. Set aside.

While the chilies roast, dehusk and wash the tomatillos, then put them in a food processor or blender until smooth. Set aside.

Heat a Dutch oven or big stew pot over medium heat. Add the olive oil to the pan and swirl to coat. Add the onions and jalapeno; saute until tender, stirring occasionally. Add the garlic and cumin, saute stirring constantly. Add tomatillos, broth, the next four ingredients (to the kale) and bring to a boil (add bacon now, if uncooked). Cover, reduce heat, and simmer for 10 minutes until veggies are tender. Add the roasted poblanos and hominy (and mushrooms, if you want them, and bacon if cooked); cook for 2 minutes until heated through.

Ladle into bowls and top with sour cream, cheese, and cilantro.

Serves 6, or 3 with seconds.

Kitsune Yokai

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