Food & Cooking Recipes Lunch Recipes Green Chile Posole with Black Beans 4.1 (18) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print