Black Bean, Hominy, & Kale Stew

by Kelli H. on March 7, 2013

I ate this for dinner on Sunday night, and it was one of those bomb dot com meals. Super tasty with great authentic spice flavors. It tasted like it had cooked all day, but it definitely hadn’t. It was kind of deceiving like that, but that’s okay to me, I don’t mind being deceived in that sense.

If food tastes like someone spent a long time on it, but they really only spent say 30 minutes? That’s totally cool in my book. Actually, it’s preferred! Who really has time to spend all day in the kitchen anyway? I surely don’t. I love cooking, but who am I kidding? Would I rather be cooking in the kitchen or playing around with Ryder? Ryder definitely wins.

I give the roasted poblano’s the credit for making this one pot meal taste like someone was slaving over the stove all day. If you’ve never cooked with poblano’s, I totally recommend them. They have great flavor but not too much spice, but a little more than a regular bell pepper. They are totally delicious! I’m pretty sure you can find them at most stores.

Black Bean, Hominy, & Kale Stew
adapted from Cooking Light March 2013

2 poblano chiles
2 teaspoons olive oil
1 medium onion, diced
1 jalapeno, seeded & diced
3-4 cloves garlic, minced
2 teaspoons ground cumin
3 cups veggie or chicken broth
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
2 (15 oz) cans black beans, drained & rinsed
1 bunch kale, washed, stems removed, and torn into bite sizes
1 (15 oz) can hominy, drained & rinsed
8 oz jarred salsa verde
Garnishes: cheese, lime, cilantro, sour cream

1. Preheat broiler. Place chiles under broiler and turn occasionally until blackened, about 10 minutes. Place chiles in a paper bag for 15 minutes and let stand. Remove from bag and scrape off blackened skin, remove stems, and seeds. Roughly chop.

2. In a large pot, over medium heat, add olive oil and saute onions and jalapenos for about about 5 minutes. Stir in garlic and cumin and stir for 1 minute. Add in stock, salt, red pepper, beans, and kale. Bring to a boil. Cover and simmer for 10 minutes. Stir in hominy, salsa verde, chopped up poblano’s, and let simmer for 2 minutes. Serve in bowls with preferred garnishes.

{ 4 comments… read them below or add one }

Push.Pump.Progress March 7, 2013 at 3:46 pm

this sounds delish!!!


emilyrockstheroad March 7, 2013 at 7:44 pm

I’ve never ventured out of my safe-and-happy bell pepper box. You’ve got me convinced to try out some poblanos in my next mexi-inspired dish!


Made in Sonoma March 7, 2013 at 7:47 pm

I hope you try them! They really are great. Just a tad more heat then bell peppers, but really not much.

Reply March 11, 2013 at 3:31 am

So funny! I just ripped this recipe out of my mom’s Cooking Light magazine tonight 🙂 Can’t wait to try it!


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