Posole (mexican Lamb Stew)

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 2 lbs lamb
• 3 (14 1/2 ounce) cans hominy, drained (yellow or )
• 2 (10 ounce) cans diced tomatoes with green chilies
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 1 tablespoon vegetable oil
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon new mexico chile powder (mild, medium, or hot)
• 1 teaspoon dried ancho chile powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 3/4 cup fresh cilantro leaves, chopped or 4 tablespoons dried cilantro
• 1/4 lime, per serving

Recipe

• 1 trim fat from lamb, cut into 1/2 inch cubes, brown in oil over medium hot heat. remove from pan and set aside.
• 2 in remaining oil, saute onion until tender, about 4 minutes.
• 3 add garlic, cooking for just a minute more.
• 4 put the cooked meat, onions and garlic in a stew pot. add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
• 5 stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
• 6 puree one can of drained hominy in a blender with the remaining ½ can chicken broth. the pureed hominy adds thickness to the stew.
• 7 add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.