Here’s a great recipe I adapted from the March 2013 issue of Cooking Light (I made this version a little more chunky, a little lighter on the spices). Serve with Phil’s Cornbread for a tasty, hearty end-of –winter meal!
Ingredients
11 oz jar of tomatillos, chopped very small
4 tblsp olive oil
2 onions, chopped
the equivalent of 2 jalapeno peppers, from jarred jalapenos
4 tsp chopped garlic
4 tsp ground cumin
8 cups vegetable broth
2 cups water
1/2 tsp salt
1/4 tsp red pepper flakes
4 cans (15 oz each) black beans, rinsed and drained
2 8 oz. bunches of kale, cleaned and chopped
1 29 oz. can hominy, rinsed and drained
sour cream
shredded cheddar
cilantro
Instructions
1) Heat olive oil in a large pot. Add onion and jalapeno, and saute for about 5 minutes.
2) Add garlic and cumin; saute for about 2 more minutes
3) Add tomatillos, broth, water, salt, red pepper, black beans, and kale. Heat for about 10 minutes, or until the kale becomes tender.
4) Add the hominy for about 5 minutes and serve warm.
5) Garnish with sour cream, cheddar, and cilantro.
Serves a hungry family of five, with a little bit for leftovers!
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