“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
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.