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Ingredients
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2 cups lower-sodium vegetable broth
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2 cups water
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1 ½ pounds sweet potatoes, peeled, and cut into 2-inch pieces
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1 medium onion, chopped (1/2 cup)
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2 cloves garlic, minced
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1 ½ teaspoons dried oregano, crushed
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1 teaspoon chili powder
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½ teaspoon ground cumin
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¼ teaspoon salt
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1 (15 ounce) can golden hominy, rinsed and drained
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1 (15 ounce) can no-salt-added black beans, rinsed and drained
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1 poblano chile pepper, roasted (see Tip), seeds removed, and cut into thin strips (see Tip)
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Chopped fresh cilantro
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Lime wedges
Directions
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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.
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Cover and cook on Low for 10 to 12 hours.
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Use a potato masher to coarsely mash the sweet potatoes. Sprinkle individual servings with cilantro. Serve with lime wedges.
Tips
Tips: To roast a poblano chile pepper, preheat oven to 425 degrees 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: 3 1/2- or 4-quart slow cooker
Nutrition Facts (per serving)
202 | Calories |
1g | Fat |
42g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Serving Size 1 1/3 cups | |
Calories 202 | |
% Daily Value * | |
Total Carbohydrate 42g | 15% |
Dietary Fiber 9g | 30% |
Total Sugars 5g | |
Protein 7g | 14% |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Vitamin A 12081IU | 242% |
Vitamin C 56mg | 62% |
Folate 15mcg | 4% |
Sodium 491mg | 21% |
Calcium 88mg | 7% |
Iron 3mg | 15% |
Magnesium 73mg | 17% |
Potassium 535mg | 11% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.