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southwestern sweet potato stew recipe

Written on Monday, September 26, 2016 | 7:36:00 AM



makes: 6 servings (1 1⁄3 cups each)

prep: 15 minutes      cook: 10 to 12 hours (low)

Ingredients : 
- 2 cups lower-sodium vegetable broth
- 2 cups water
- 1½ pounds sweet potatoes, peeled and cut into 2-inch pieces
- 1 medium onion, chopped
- 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,* seeds removed (optional), and cut into thin strips (see tip)
Snipped fresh cilantro
Lime wedges

Preparation Method :
1) In a 3½- 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.

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

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

*test kitchen tip: To roast a poblano chile pepper, preheat oven to 425°F. Cut 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 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 skin; pull off skin in strips and discard.

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