Rose Passions

Description:
Inspired by the traditional Mexican soup posole, this zesty stew is easy enough to make during the week. Refrigerated shredded barbecue pork cuts down on prep time.
Nutrition Facts

* Total Fat (g) 5,
* Saturated Fat (g) 1,
* Cholesterol (mg) 17,
* Sodium (mg) 994,
* Carbohydrate (g) 41,
* Fiber (g) 5,
* Protein (g) 11,
* Percent Daily Values are based on a 2,000 calorie diet



Ingredients:
Ingredients

* 6 cloves garlic, minced
* 1 medium onion, chopped
* 1 Tbsp. olive oil
* 2 14-oz. cans reduced-sodium chicken broth
* 2 cups water
* 3 sweet potatoes, peeled and chopped ( 5 cups)
* 1 Tbsp. chili powder
* 1 tsp. dried oregano, crushed
* 1 tsp. ground cinnamon
* 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
* Cumin Polenta (optional) (recipe below)



Directions:
Directions

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. Serve with cilantro, lime wedges, and Cumin Polenta. Makes 8 servings.

Cumin Polenta: In large heavy saucepan combine 2, 14-oz. cans reduced-sodium chicken broth and 2 teaspoons ground cumin; bring to boiling. Reduce heat; gradually whisk in 1 cup yellow cornmeal. Cook and stir until thick, about 6 to 8 minutes. Whisk in 1/2 cup whole milk and 1 tablespoon butter. Season with salt and pepper.