HANDS-ON:25MIN
.TOTAL:32MIN
Roasting the
paling chilies offers a fast rout to deep flavor in this hearty bowl.
Ingredients
2 oplin chilies.
8 Ounces to mantillas,
husks removed and halved (about4)
2 teaspoons olive
oil.
1½ cup chopped
onion.
1 jalapeno
seeded and minced.
2 garlic
cloves, minced.
2 teaspoons
ground cumin
3 cups organic
vegetables broth
¼ teaspoon
salt
1/8 teaspoon
ground red pepper
2
(15.5-ounce) cans unsalted black beans, rinsed and drained
1/8 (ounce)
bunch kale, tough stems removed, leaves chopped (about 4packed cups)
1 (15-ounce)
can hominy, rinsed and drained
6 tablespoons
reduced-fat sour cream
2 ounces
shredded sharp white cheddar cheese (about ½ cup)
¼ cup
chopped fresh cilantro
Preparation
1. Preheat broiler to high.
2. Place poplin chilies on a foil lined
baking sheet. Broil7 minutes on each side or until blackened and charred. Place
in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chilies; cut
in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside.
3. While poplin chilies roast, place the tomatillos in a food processor,
and process until smooth. Set aside.
4. Heat a Dutch oven over medium
heat. Add oil to pan; swirl to coat. Add onion and jalapeno; sauté 5minutes or
until tender, stirring occasionally. Add garlic and cumin; sauté 1minute,
stirring constantly. Add tomatillos, broth, and next 4 ingredients (through kale);
bring to a boil. Cover, reduce heat, and simmer for 10min or until vegetables
are tender. Add roasted pollens and hominy; cook for 2minutes or until heated
through. Ladle into each of 4shallow bowls; top evenly with sour cream and
cheese. Sprinkle with cilantro.
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