Sweet Potato and Hominy Stew Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 8, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 25 mins Total Time: 55 mins Servings: 8 Jump to Nutrition Facts Ingredients 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 Directions 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. Cumin Polenta 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. Rate it Print Nutrition Facts (per serving) 250 Calories 5g Fat 41g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.