“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.