In a large mixing bowl, create the flavorful base by combining the sweet potato pieces, rinsed hominy, rinsed pinto beans, undrained diced tomatoes and green chiles, 1 cup (240 ml) of the Monterey Jack cheese, vegetable broth, chopped onion, and ground cumin.
Stir until everything is well-mixed.
Spread half of the sweet potato mixture evenly across the bottom of a 3½- or 4-quart slow cooker.
Arrange half of the polenta slices in a single layer on top.
Carefully spoon the remaining sweet potato mixture over the polenta, then top with the remaining polenta slices.
Cover the slow cooker and cook on the low-heat setting for 7 to 8 hours or on the high-heat setting for 3½ to 4 hours, until the sweet potatoes are tender.
Uncover and sprinkle the remaining ½ cup of cheese over the top.
Let it stand, uncovered, for about 5 minutes, or until the cheese is perfectly melted and bubbly.
Serve warm, topped with a dollop of sour cream and a generous sprinkle of fresh cilantro.
Pat the polenta slices gently with a paper towel before layering. This helps remove excess moisture and prevents them from becoming too soft during cooking.
