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Ingredients
| garlic: 6 cloves |
| onions: 1 |
| olive oil: 1 tsp |
| chicken broth: 14 oz |
| water: 2 cups |
| sweet potatoes (cubed): 5 cups |
| chili powder: 1 tsp |
| dried oregano (ground): 1 tsp |
| ground cinnamon: 1 tsp |
Sweet potato and hominy stew
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
1. 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.
2. Serve with cilantro, lime wedges, and Cumin Polenta. Makes 8 servings.
Cumin Polenta: In large heavy saucepan combine 2, 14-oz. cans reduced-sodium chicken broth and 2 teaspoons ground cumin; bring to boiling. Reduce heat; gradually whisk in 1 cup yellow cornmeal. Cook and stir until thick, about 6 to 8 minutes. Whisk in 1/2 cup whole milk and 1 tablespoon butter. Season with salt and pepper.