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
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.