Southwestern Sweet Potato Stew

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Southwestern Sweet Potato Stew

Southwestern Sweet Potato Stew

Southwestern Sweet Potato Stew


2 cups lower-sodium vegetable broth

2 cups water

1 1/2 pounds sweet potatoes, peeled, and cut into 2-inch pieces

1 medium onion, chopped (1/2 cup)

2 cloves garlic, minced

1 1/2 teaspoons dried oregano, crushed

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 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,* seeds removed (optional), and cut into thin strips**

Snipped fresh cilantro

Lime wedges


In a 3 1/2- or 4-quart slow cooker combine vegetable broth, the water, sweet potatoes, onion, garlic, oregano, chili powder, cumin, and salt. Stir in hominy, beans, and poblano pepper.

Cover and cook on low-heat setting for 10 to 12 hours.

Use a potato masher to coarsely mash the sweet potatoes. Sprinkle individual servings with snipped cilantro. Serve with lime wedges.

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