This hearty Southwestern-inspired stew may take a while in your slow cooker, but it’s so worth it!
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.
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.
When working with chile peppers, wear plastic or rubber gloves.
For easy cleanup, line your slow cooker with a disposable slow cooker liner.
Add ingredients as directed in recipe.
Do not lift or transport the disposable liner with food inside.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
