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Prep Time:15 minsAdditional Time:10 hrsTotal Time:10 hrs 15 minsServings:6Yield:8 cupsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:10 hrsTotal Time:10 hrs 15 minsServings:6Yield:8 cups
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:10 hrs
Additional Time:
10 hrs
Total Time:10 hrs 15 mins
Total Time:
10 hrs 15 mins
Servings:6
Servings:
6
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupslower-sodium vegetable broth2cupswater1 ½poundssweet potatoes, peeled, and cut into 2-inch pieces1mediumonion, chopped (1/2 cup)2clovesgarlic, minced1 ½teaspoonsdried oregano, crushed1teaspoonchili powder½teaspoonground cumin¼teaspoonsalt1(15 ounce) cangolden hominy, rinsed and drained1(15 ounce) canno-salt-added black beans, rinsed and drained1poblano chile pepper, roasted (see Tip), seeds removed, and cut into thin strips (see Tip)Chopped fresh cilantroLime wedges
Cook Mode(Keep screen awake)
Ingredients
2cupslower-sodium vegetable broth
2cupswater
1 ½poundssweet potatoes, peeled, and cut into 2-inch pieces
1mediumonion, chopped (1/2 cup)
2clovesgarlic, minced
1 ½teaspoonsdried oregano, crushed
1teaspoonchili powder
½teaspoonground cumin
¼teaspoonsalt
1(15 ounce) cangolden hominy, rinsed and drained
1(15 ounce) canno-salt-added black beans, rinsed and drained
1poblano chile pepper, roasted (see Tip), seeds removed, and cut into thin strips (see Tip)
Chopped fresh cilantro
Lime wedges
DirectionsCombine 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.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.TipsTips: 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 cookerOriginally appeared: Diabetic Livng Magazine
Directions
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.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.TipsTips: 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
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.
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
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
Originally appeared: Diabetic Livng Magazine
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Nutrition Facts(per serving)202Calories1gFat42gCarbs7gProtein
Nutrition Facts(per serving)
- 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.
