Sweet Potato and Hominy Stew

Inspired by the traditional Mexican soup posole, this zesty stew is easy enough to make during the week. Refrigerated shredded barbecue pork cuts down on prep time.

Sweet Potato and Hominy Stew Enlarge Image
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18 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
30 mins
Cook:
25 mins
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Sweet Potato and Hominy Stew

Ingredients
6
garlic, minced
1
tablespoon olive oil
2
14 ounce can reduced-sodium chicken broth
2
cups water
3
sweet potatoes, peeled and chopped ( 5 cups)
1
tablespoon chili powder
1
teaspoon dried oregano, crushed
1
teaspoon ground cinnamon
1
teaspoon ground cumin
2
14 1/2 ounces golden hominy, rinsed and drained
1
red sweet pepper, coarsely chopped
1
18 ounce 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

Ingredients

2
14 ounce cans reduced-sodium chicken broth
2
teaspoons ground cumin
1
cup yellow cornmeal
1/2
cup whole milk
1
tablespoon butter
 
salt and pepper

Directions

  1. In large heavy saucepan combine chicken broth and cumin; bring to boiling. Reduce heat; gradually whisk in cornmeal. Cook and stir until thick, about 6 to 8 minutes. Whisk in milk and butter. Season with salt and pepper.

Nutrition Facts

(Sweet Potato and Hominy Stew)
    Per serving:
  • 250 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 17 mg chol.,
  • 994 mg sodium,
  • 41 g carb.,
  • 5 g fiber,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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