Black Bean, Hominy, and Kale Stew

Ingredients

• 31 ounce black beans unsalted rinsed drained canned
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic clove minced
• 2 teaspoons ground cumin 
• 0.1 teaspoon ground pepper red
• 15 ounce hominy rinsed drained canned
• 1  jalapeno minced seeded
• 8 ounce kale packed chopped ( 4 cups)
• 6 tablespoons cream sour reduced-fat
• 2 teaspoons olive oil 
• 1.5 cups onion chopped
• 2  poblano pepper 
• 0.3 teaspoon salt 
• 0.5 cup cheddar cheese shredded white
• 8 ounces tomatillos halved ( 4)
• 3 cups vegetable stock organic

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• ladle
• aluminum foil
• broiler
• dutch oven

Directions

1. Preheat broiler to high.
2. Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred.
3. Place in a paper bag; fold to close tightly.
4. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside.
5. While poblano chiles roast, place the tomatillos in a food processor, and process until smooth. Set aside.
6. Heat a Dutch oven over medium heat.
7. Add oil to pan; swirl to coat.
8. Add onion and jalapeo; saut 5 minutes or until tender, stirring occasionally.
9. Add garlic and cumin; saut 1 minute, stirring constantly.
10. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender.
11. Add roasted poblanos and hominy; cook for 2 minutes or until heated through. Ladle into each of 4 shallow bowls; top evenly with sour cream and cheese.
12. Sprinkle with cilantro.