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.