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
Photo: Andy Lyons
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins


  • 6 garlic, minced

  • 1 onion, chopped

  • 1 tablespoon olive oil

  • 2 14 ounce can reduced-sodium chicken broth

  • 2 cup 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 14.5 ounce 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)

Cumin Polenta

  • 2 14 ounce cans reduced-sodium chicken broth

  • 2 teaspoon ground cumin

  • 1 cup yellow cornmeal

  • ½ cup whole milk

  • 1 tablespoon butter

  • salt and pepper


  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

  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 (per serving)

250 Calories
5g Fat
41g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 250
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 17mg 6%
Sodium 994mg 43%
Total Carbohydrate 41g 15%
Protein 11g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.