Sweet Potato-Hominy StewCourse: Recipe
A whole lot of sweet potatoes (Ok, really you need about 5 or 6 medium sized ones), peeled and diced
2 cans White Hominy
1/2 red onion, diced
2 carrots, sliced
2 cloves garlic, minced
1 tbsp olive oil
1 bottle pumpkin beer
~2 cups vegetable broth/water
1 tbsp Chipotle Chili Powder, less if you don’t like spicy
1 tsp cumin
1 tsp dried parsley
1 tbsp cinnamon
- Peel and dice your sweet potatoes. Or convince your husband to do the dicing for you (my hand was cramped from all the peeling!)
- Heat oil in large stock pot on medium-high heat. Mince garlic and dice onion and stir into pot. Cook until translucent and fragrant, 3-5 minutes. Stir in carrots and sweet potatoes and cook another 7-10 minutes. Mix in all seasonings and hominy. Add pumpkin beer and stir in water or vegetable broth until just covering vegetables.
- Bring entire pot to a boil and then reduce heat and simmer until sweet potatoes are soft.
In a perfect world, I would have been home to watch my pot simmer and decide when it was “done”. Instead we ate mush. But yummy mush it was.
In a perfect world, my brain would have accurately relayed the message to my mouth that we eat whole-grain baguettes, not french.
But somehow we ended up with this yumminess.
In a perfect world we would have ate before 8:30pm and my stomach would have registered full before I had the chance to devour two servings of this stew.
But at least I didn’t eat dessert.
Nothing tastes better than free sweet potatoes! What did you grow in your garden this year? What plants are you harvesting now?