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.

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4.5 by 23 people

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  • Makes: 8 servings
  • Prep: 30 mins
  • Cook: 25 mins

Sweet Potato and Hominy Stew

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

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.
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Nutrition Facts (Sweet Potato and Hominy Stew)

  • Per serving:
  • 250 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 17 mg chol. ,
  • 994 mg sodium ,
  • 41 g carb. ,
  • 5 g fiber ,
  • 11 g pro.
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23 Ratings

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