Green Chile Posole with Black Beans
This recipe comes from Lisa Fain, a seventh-generation Texan living in New York whose popular blog, homesicktexan.com, has recently been turned into a cookbook. Posole, a stew that contains the hulled, dried corn kernels called hominy, is a popular holiday dish in the Southwest. This green version with beans is easy and festive.
- 1 poblano chile
- 1/2 pound fresh tomatillos, husks removed
- 2 serrano chiles, stemmed, quartered, and seeded
- 1/2 medium yellow onion, diced medium
- 4 garlic cloves, chopped
- 1 cup roughly chopped fresh cilantro, plus more for serving
- 1/2 cup roughly chopped fresh parsley
- 1 ounce baby spinach leaves (1 cup)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 1/4 teaspoon ground allspice
- 6 cups low-sodium vegetable or chicken broth
- 2 cans (15 ounces each) hominy, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 tablespoons fresh lime juice
- Coarse salt
- Grated Monterey Jack cheese, for serving
Heat broiler with rack in top position. Broil poblano until charred, about 5 minutes per side. Transfer to a paper sack or zip-top plastic bag, close it tightly, and let steam 20 minutes. Rub poblano with paper towels to remove skin. Stem, seed, and place in a blender.
In a large pot of boiling water, cook tomatillos until soft, about 5 minutes; drain. Add tomatillos to blender, along with serranos, onion, garlic, cilantro, parsley, spinach, cumin, oregano, allspice, and 2 cups broth. Blend until smooth.
Pour tomatillo mixture into a large pot; stir in 4 cups broth, hominy, and black beans. Bring to a boil over high; reduce heat to low and simmer, uncovered, until slightly thickened, 45 minutes. To serve, stir in lime juice, season with salt, and sprinkle with cheese and cilantro.
SourceEveryday Food, December 2011