This hearty Southwestern-inspired stew may take a while in your slow cooker, but it's so worth it! Full of sweet potatoes, black beans, and hominy, it will satisfy your taste buds and keep you full for hours.
Ingredients
or2 cups lower-sodium vegetable broth
or1 ½ pounds sweet potatoes, peeled, and cut into 2-inch pieces
or1 medium onion, chopped (1/2 cup)
or2 cloves garlic, minced
or1 ½ teaspoons dried oregano, crushed
or1 teaspoon chili powder
or½ teaspoon ground cumin
or1 (15 ounce) can golden hominy, rinsed and drained
or1 (15 ounce) can no-salt-added black beans, rinsed and drained
or1 poblano chile pepper, roasted (see Tip), seeds removed, and cut into thin strips (see Tip)
or¼ cup Chopped fresh cilantro
Preparation
1.
Combine vegetable broth, the water, sweet potatoes, onion, garlic, oregano, chili powder, cumin, and salt in a 3 1/2- or 4-quart slow cooker (see Tip). Stir in hominy, beans, and poblano pepper.2.
Cover and cook on Low for 10 to 12 hours.3.
Use a potato masher to coarsely mash the sweet potatoes. Sprinkle individual servings with cilantro. Serve with lime wedges.4.
Tips: To roast a poblano chile pepper, preheat oven to 425 degrees F. Cut the pepper in half lengthwise; remove stem, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Bake for 15 to 20 minutes or until the pepper is charred and very tender. Bring foil up around pepper and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skin; gently pull off the skin in strips and discard.5.
Serving Size: 1 1/3 Cups
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