No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

  • Prep:
  • Total Time:
  • Servings: 8
Green Chile Posole with Black Beans

Photography: Johnny Miller

Source: Everyday Food, December 2011

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

Cook's Note

Adapted from a recipe in "The Homesick Texan Cookbook," by Lisa Fain, published by Hyperion. Copyright 2011. Reprinted with permission. All rights reserved.

Reviews (1)

  • tinafinneman 4 Jan, 2012

    This recipe has awesome flavor, I replaced the black beans with cooked shredded chicken... Big Hit!!!

Related Topics