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Spicy Black Bean, Hominy and Kale Stew Recipe

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Spicy Black Bean, Hominy and Kale Stew
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Ingredients

  • 8 ounces tomatillos, husks removed and halved ( about 4)
  • 1 teaspoon olive oil
  • 1 1/2 cups chopped onion
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 3 cups organic vegetable broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 ( 15.5 ounce) cans unsalted black beans, rinsed and drained
  • 1 ( 8 ounce) bunch kale, tough stems removed, leaves chopped ( about 4 packed cups)
  • 6 tablespoons reduced-fat sour cream or 2% Greek yogurt
  • 2 ounces shredded sharp white cheddar cheese ( about 1/2 cup)
  • 1/4 cup chopped fresh cilantro
  • 8 ounces tomatillos, husks removed and halved ( about 4)
  • 1 teaspoon olive oil
  • 1 1/2 cups chopped onion
  • 1 jalapeño, seeded and minced
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 3 cups organic vegetable broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 ( 15.5- ounce) cans unsalted black beans , rinsed and drained
  • 1 ( 8- ounce) bunch kale, tough stems removed, leaves chopped ( about 4 packed cups)
  • 1 ( 15- ounce) can hominy, rinsed and drained
  • 6 tablespoons reduced-fat sour cream or 2% Greek yogurt
  • 2 ounces shredded sharp white cheddar cheese ( about 1/2 cup)
  • 1/4 cup chopped fresh cilantro

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