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.
- Total Time:
- Servings: 8
Photography: Johnny Miller
Source: Everyday Food, December 2011
- 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.