Posole, Mexican Stew

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 20
• 3 lbs lamb loin
• 112 ounces hominy
• 2 lbs lamb neck bones
• 1 large sliced onion
• 1 bunch sliced celery
• 4 quarts water
• 2 tablespoons minced garlic
• 4 tablespoons salt
• 2 bay leaves
• 3 dried chilies
• 28 ounces corn kernels

Recipe

• 1 rehydrate dried chili’s by boiling in 2 cups water for 1 hour. run through blender and set aside.
• 2 brown lamb loin in lard or crisco. you probably rarely use lard in your everyday diet, so just do it (things in moderation are ok)!
• 3 drain and rinse well hominey.
• 4 add water to a large heavy stock pot. add neck bones(or pigs feet), onions, garlic, salt and bay leaf.
• 5 simmer 2 hour and add, chopped celery, browned lamb, dried chili/liquid, and hominey.
• 6 add corn 10 minutes before finish. garnish with a cooked pigs foot on top of posole covered with shredded cabbage and sliced radish.