Posole (mexican Soup With Lamb And Hominy)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 cups cooked lamb, cut into bite sized cubes (lamb shoulder is traditional ; or other lamb roast)
• 2 tablespoons lard or 2 tablespoons bacon fat
• 1 large onion, chopped
• 2 cloves garlic, peeled and diced
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• 2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
• 2 (15 ounce) cans hominy, drained and rinsed
• 1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
• 1 quart lamb stock or 1 quart chicken stock
• salt
• 1/2 cup chopped cilantro (garnish)
• lime wedge (garnish)

Recipe

• 1 in a large pan.
• 2 saute onions in lard or bacon drippings until clear.
• 3 add garlic and spices and cook another two minutes.
• 4 add meat, green chili, rinsed hominy and beans.
• 5 the beans are not traditional but we like them.
• 6 cook another two minutes.
• 7 pour stock over all.
• 8 add salt to taste.
• 9 simmer, covered, about 1hour.
• 10 pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
• 11 i serve this with large corn chips and cold melon.