Sweet Potato and Hominy Stew
Prep: 30 min.
Cook: 25 min.
Ingredients
6 cloves garlic, minced
1 medium onion, chopped
1 Tbsp. olive oil
2 14-oz. cans reduced-sodium chicken broth
2 cups water
3 sweet potatoes, peeled and chopped ( 5 cups)
1 Tbsp. chili powder
1 tsp. dried oregano, crushed
1 tsp. ground cinnamon
1 tsp. ground cumin
2 14.5- to 15.5- oz. golden hominy, rinsed and drained
1 large red sweet pepper, coarsely chopped
1 18-oz. tub refrigerated barbecue sauce with shredded pork
Cilantro
Lime wedges
Cumin Polenta (optional) (recipe below)
Directions
1. In saucepan or Dutch oven cook garlic and onion in hot oil until tender. Stir in broth and water; add sweet potatoes, chili powder, oregano, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in hominy, red pepper, and shredded pork. Cook and stir 5 minutes or until heated through.
2. Serve with cilantro, lime wedges, and Cumin Polenta. Makes 8 servings.
Cumin Polenta: In large heavy saucepan combine 2, 14-oz. cans reduced-sodium chicken broth and 2 teaspoons ground cumin; bring to boiling. Reduce heat; gradually whisk in 1 cup yellow cornmeal. Cook and stir until thick, about 6 to 8 minutes. Whisk in 1/2 cup whole milk and 1 tablespoon butter. Season with salt and pepper.
Nutrition Facts
Total Fat (g) 5,
Saturated Fat (g) 1,
Cholesterol (mg) 17,
Sodium (mg) 994,
Carbohydrate (g) 41,
Fiber (g) 5,
Protein (g) 11,
Percent Daily Values are based on a 2,000 calorie diet