Food & Cooking Recipes Lunch Recipes Green Chile Posole with Black Beans 4.1 (18) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 10 mins Total Time: 1 hrs 45 mins Servings: 8 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. Ingredients 1 poblano chile ½ pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and seeded ½ medium yellow onion, diced medium 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving ½ cup roughly chopped fresh parsley 1 ounce baby spinach leaves (1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano (preferably Mexican) ¼ 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 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. Cook's Notes Adapted from a recipe in "The Homesick Texan Cookbook," by Lisa Fain, published by Hyperion. Copyright 2011. Reprinted with permission. All rights reserved. Print