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

  • 2 cups lower-sodium vegetable broth
  • 2 cups water
  • 1 ½ pounds sweet potatoes, peeled, and cut into 2-inch pieces
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, minced
  • 1 ½ 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

Directions

  1. Combine vegetable broth, the water, sweet potatoes, onion, garlic, oregano, chili powder, cumin, and salt in a 3 1/2- or 4-quart slow cooker (see Tip). Stir in hominy, beans, and poblano pepper.
  2. Cover and cook on Low for 10 to 12 hours.
  3. Use a potato masher to coarsely mash the sweet potatoes. Sprinkle individual servings with cilantro. Serve with lime wedges.