Hominy Stew

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

1. 1. 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.
2. 2. Serve with cilantro, lime wedges, and Cumin Polenta.

garlic, onion, chicken broth, water, chili powder, oregano, golden hominy, red sweet pepper, barbecue sauce, ucilantro, ulime

Taken from www.epicurious.com/recipes/member/views/hominy-stew-50086224 (may not work)