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.

•  6 cloves garlic, minced
•  1 medium onion, chopped
•  1 Tablespoon olive oil
•  2 14-oz. cans reduced-sodium chicken broth
•  2 cups water
•  3 sweet potatoes, peeled and chopped ( 5 cups)
•  1 Tablespoon chili powder
•  1 teaspoon dried oregano, crushed
•  1 teaspoon ground cinnamon
•  1 teaspoon ground cumin
•  2 14.5- to 15.5- ounces 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)

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 ½ cup whole milk and 1 tablespoon butter. Season with salt and pepper.