Sweet Potato and Hominy Stew

NEED:

6 cloves garlic, minced
1 medium onion, chopped
1 Tablespoon olive oil
2 14-ounce cans reduced-sodium chicken broth
2 cups water
3 sweet potatoes, peeled and chopped ( 5 cups)
1 Tablespoon chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 14.5- to 15.5- oz. golden hominy, rinsed and drained
1 large red sweet pepper, coarsely chopped
1 18-ounce tub refrigerated barbecue sauce with shredded pork
Cilantro
Lime wedges


In saucepan or Dutch oven cook garlic and onion in hot oil until tender. Stir in broth and water; add sweet potatoes, chili powder, oregano, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in hominy, red pepper, and shredded pork. Cook and stir 5 minutes or until heated through.

If desired serve with cilantro and lime wedges.

ENJOY!