Black Bean, Hominy, and Kale Stew

• 2 poblano chiles
• 8 ounces tomatillos, husks removed and halved (about 4)
• 2 teaspoons olive oil
• 1 1/2 cups chopped onion
• 1 jalapeño, seeded and minced
• 2 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
• 2 ounces shredded sharp white cheddar cheese (about 1/2 cup)
• 1/4 cup chopped fresh cilantro

Preheat broiler to high.

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.

While poblano chiles roast, place the tomatillos in a food processor, and process until smooth. Set aside.

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add garlic and cumin; sauté 1 minute, stirring constantly. 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. 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. Sprinkle with cilantro.
 
Serves 6 (1.25 c.); 240 calories.

VERDICT:  Pretty bland, and more watery than I expect something called stew to be.  Toss.