Sweet Potato and Hominy Stew
tablespoon olive oil
14 ounce can reduced-sodium chicken broth
sweet potatoes, peeled and chopped ( 5 cups)
tablespoon chili powder
teaspoon dried oregano, crushed
teaspoon ground cinnamon
teaspoon ground cumin
14 1/2 ounces golden hominy, rinsed and drained
red sweet pepper, coarsely chopped
18 ounce tub refrigerated barbecue sauce with shredded pork
Cumin Polenta (optional) (recipe below)
- 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.
- Serve with cilantro, lime wedges, and Cumin Polenta. Makes 8 servings.
14 ounce cans reduced-sodium chicken broth
teaspoons ground cumin
cup yellow cornmeal
cup whole milk
salt and pepper
- 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