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
Preparation
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.
