Lamb And Hominy Stew

Ingredients

• Servings: 8
• 1 (2 pound) lamb roast, diced
• 1 tablespoon ground cumin
• salt and pepper
• 1 tablespoon olive oil
• 2 (15.5 ounce) cans white hominy
• 20 dried chile de arbol peppers
• water
• 1 1/4 cups finely chopped onion
• 1 teaspoon minced garlic
• 12 corn tortillas, warmed
• 2 limes, quartered
• 1 bunch fresh cilantro, chopped
• 1 1/2 cups shredded cabbage

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• heat oil in a large skillet over medium heat; add diced lamb, cumin, and salt and pepper to taste. cook, stirring frequently, until evenly browned.
• transfer lamb to a large pot. stir in hominy and 3 cups water. cook over medium heat for 1 hour.
• while lamb and hominy are cooking, place chiles in a small saucepan with 2 cups water. boil for 45 minutes, covered. drain, and remove stems. place chiles in a blender with 1/4 cup water, onion, and garlic. blend until smooth (you may still see seeds). set aside.
• serve lamb and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. for spicy soup, stir one teaspoon of chile into each bowl of soup.