“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 tastebuds and keep you full for hours.”
- 2 cups lower-sodium vegetable broth
- 2 cups water
- 1½ pounds sweet potatoes, peeled, and cut into 2-inch pieces
- 1 medium onion, chopped ( ½ cup)
- 2 cloves garlic, minced
- 1½ teaspoons dried oregano, crushed
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 1 (15 ounce) can golden hominy, rinsed and drained
- 1 (15 ounce) can no-salt-added black beans, rinsed and drained
- 1 poblano chile pepper, roasted (see Tip), seeds removed, and cut into thin strips (see Tip)
- Chopped fresh cilantro
- Lime wedges
- 1Combine vegetable broth, the water, sweet potatoes, onion, garlic, oregano, chili powder, cumin, and salt in a 3½- or 4-quart slow cooker (see Tip). Stir in hominy, beans, and poblano pepper.
- 2Cover and cook on Low for 10 to 12 hours.
- 3Use a potato masher to coarsely mash the sweet potatoes. Sprinkle individual servings with cilantro. Serve with lime wedges.