Black Bean, Hominy, and Kale Stew

...but time consuming to make.  Lots of washing, rinsing, chopping, and prepping makes this less of a weeknight meal and more of a weekend night project.  From start-to-finish (including washing dishes, most as I was cooking) and including 1.5 pounds of roasted brussles sprouts as a side, this took a little under two and a half hours.  I couldn't find shredded white cheddar (or any white cheddar) but figured it would be btter with queso fresco anyway, which I subbed in, and as others have done, I used chicken broth.  I don't know how filling this would be at 1.25 cups per person, but it's tasty and quite filling when done as a four person split at around two cups per person.  

Didn't really care for the tartness that came through from the tomatillos; was too tany for my taste.  Won't make again

We love this dish and make it frequently. My only complaint is that the tomatillos and poblanos make this more labor intensive than I'd like for a weeknight. I've made a few modifications to shorten the prep without sacrificing the flavor. The brightness and tang that the tomatillos lend can easily be replaced with fresh lime juice so I just skip the tomatillos now and add line. The poblanos, jalapeños and dried chile powder can be replaced with diced canned chipolte peppers (which hits on all the heat and smoke flavors the other three ingredients bring). Making these minor subs makes this a super quick meal (20 minutes, max) and tastes just as good as the original!

This soup was great for a weeknight dinner. I served it with the corn on the cob with feta and lime recipe. I will absolutely be making it again! Be sure you have extra broth on hand, this soup definitely absorbs the liquid!

I followed the recipe exactly, except I used 1/2 chicken broth and 1/2 vegetable broth. I prepped the poblanos and tomatillos in the morning which helped with the prep time for dinner. Served with warm tortillas. The combination of flavors was wonderful!

Good, solid recipe. Topped with lots of queso fresco.

This was delicious! Very filling and flavorful. Hubby was a little resistant as it is a vegetarian soup but he loved it! The hominy and tomatillos really make this dish. Will go into permanent rotation.

Simply delish! Good weeknight meal. Thickened stew based on family preference. Also added some light kielbasa. Added to my weeknight menu rotation.

Really good, flavorful, hearty stew that I will make again. I thought that I had vegetable broth on hand but had to use my homemade chicken stock instead but that was the only change to the recipe.

Hearty, nutritious, and tasty. It's a symphony of different flavors and textures, and none dominates. Subbed chicken broth for the veggie broth, and also roasted poblanos by spearing them next to the stem with a meat fork and roasting them in a gas stove flame. Otherwise made as written. Would be even better with warm tortillas, biscuits, or other bread. This is a great workhorse soup for improving your nutrition!

I just got done making this and it is fabulous! I added a little more garlic just because we love garlic and added three chili peppers and two jalapenos. This one is going into the meatless Monday file.

LOVED this soup, was better then I thought it was going to be. I skipped the jalapenos and just kept the seeds in the poblanos which was just the right level of spice. I did use about a quart of extra broth to make it more soupy vs more thick like a stew. Little labor intensive, but worth the effort.

This gets 5 stars for being healthy and nutritious. It tasted good and was satisfying; however, it was a little time intensive. It also wasn't as delicious as I'd hoped it would be. I used homemade turkey stock instead of the veggie broth. I also roasted the poblanos using Rick Bayless' method of charring them over the flame of a gas burner. Otherwise I followed the recipe as written.

Really good! Would absolutely make this again! My husband, who's a meat and potatoes guy, liked it a lot!!

Really wonderfully filling and satisfying. I worried about using a whole jalapeño and only used a half-should have used the whole one. The tomatillos were such a great addition as were the roasted chili's. I don't eat dairy but added slices of avocado that made the dish creamy. I will definitely make this again!

I can't wait to make this again. It's one of my favorite soups ever, and so easy. The only change I made was to add about 1/4 tsp. of Walkers Point seasoning blend (kind of spicy) from the Spice House.

This came out great; I liked it a lot better than I expected to, especially since it is meatless. I think maybe it was the tomatillos that made it so good. I subbed a can of pinto beans for one can of black beans because I like pintos better. I also subbed mustard greens for the kale because that's what we had growing in the garden. I couldn't find poblanos, so subbed Anaheim chiles. Also skipped the jalepeno and just added some red pepper flakes. I subbed chicken broth for the vegetable broth (veggie broth is always so weak) and I subbed reduced fat jarlsberg for the cheddar (it's what we had in the fridge). Even my SO, who is a dedicated carnivore and usually uninspired by vegetables, liked it. I would definitely make it again.

Very good. Made to recipe BUT not meatless only because we had two chorizo links in the fridge that needed to go. So skinned & chopped them bean-size and added along with garlic. Topped stew with crumbled queso fresco and served with low-fat cheddar/flour tortilla quesadillas. Great colors & flavors.

Looking for more veggie recipes I was intrigued by this one. I eliminated the ground red pepper but otherwise pretty much stuck to it. Very satisfying flavors and allowed me to use hominy which I never had before. Although it seemed a bit work intensive, it didn't take that long and was ok for a weeknight dinner