Poblano Chicken and Kale Stew (adapted
from Cooking Light)
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
7 cups homemade chicken stock (substitute canned
chicken broth as needed)
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 monterey jack cheese (about
1/2 cup)
1/4 cup chopped fresh cilantro
3 medium-sized cooked chicken breasts, chopped
(I broil them in the oven with a little cumin and salt)
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. Roll up in
the foil they broiled on, and seal edges by folding or rolling. Let stand 15
minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes;
coarsely chop. Set aside.
3. While poblano chiles roast, place the
tomatillos in a food processor, and process until smooth. Set aside.
4. 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 and chicken; 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.
