Photo of Slow cooker southwest hominy and turkey sausage stew by WW

Slow cooker southwest hominy and turkey sausage stew

Total Time
7 hr 15 min
15 min
7 hr
Slow cooking at its best and most simple, this is a go-to recipe for fall’s chilly nights. Combine the ingredients in a quick 15 minutes before leaving for your day. The slow cooker takes over and cooks the combination of sausage, vegetables and hominy slow and low into a deeply flavored stew ready for a crowd when you get home. Hominy, a product of corn being treated with alkali, is the star of this dish. Whether white or yellow, hominy has a rich corn flavor and adds wonderful flavor and texture. Add a kick of heat by choosing hot green chiles or keep it mild. Combine some cool shredded cabbage, thinly sliced radishes, cilantro, and lime juice for a quick fresh and crunchy side salad.


Canned diced tomatoes

28 oz, with their juice

Canned hominy

31 oz, drained and rinsed

Red onion

1½ cup(s), sliced, chopped


1½ cup(s), chopped, thinly sliced

Chicken broth


Canned diced green chiles

½ cup(s), canned (hot, medium or mild)

Dried oregano

2 tsp

Ground cumin

1½ tsp

Black pepper

½ tsp, freshly ground

Ground cloves

¼ tsp

Uncooked turkey sausage

1 pound(s), casings removed


  1. Mix the undrained diced tomatoes, hominy, onion, celery, broth, green chilies, oregano, cumin, pepper and cloves in a 4-, 5- or 6-quart slow cooker. Crumble the sausage into quarter-sized bits over the stew; gently stir it in without breaking it up too much.
  2. Cover and cook on low setting for 7 hours. Yields about 1 cup per serving.