Southwestern Sweet Potato Stew
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.
Ingredients 6 Servings
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)Yellow Onions
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
Preparation
Prep 15 m Ready In 10h 15m
Combine 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.
Cover and cook on Low for 10 to 12 hours.
Use a potato masher to coarsely mash the sweet potatoes. Sprinkle individual servings with cilantro. Serve with lime wedges.
Tips: To roast a poblano chile pepper, preheat oven to 425°F. Cut the pepper in half lengthwise; remove stem, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Bake for 15 to 20 minutes or until the pepper is charred and very tender. Bring foil up around pepper and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skin; gently pull off the skin in strips and discard.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Equipment: 3½- or 4-quart slow cooker
Equipment: Trifle bowl
To make ahead: Refrigerate for up to 2 hours.
Nutrition information
Serving size: 1⅓ cups
Per serving: 202 calories; 1 g fat(0 g sat); 8 g fiber; 42 g carbohydrates; 7 g protein; 15 mcg folate; 0 mg cholesterol; 5 g sugars; 12,081 IU vitamin A; 56 mg vitamin C; 88 mg calcium; 3 mg iron; 491 mg sodium; 535 mg potassium
Nutrition Bonus: Vitamin A (242% daily value), Vitamin C (93% dv)
Carbohydrate Servings: 3
Exchanges: 2 starch, 2 vegetable
Source: http://www.eatingwell.com/recipe/270730/southwestern-sweet-potato-stew/
