Posole With Chicken & Lamb

Total Time: 3 hrs 45 mins Preparation Time: 30 mins Cook Time: 3 hrs 15 mins

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 1 whole rotisserie roasted deli chicken, de-boned and cut up
• 1 lb country-style boneless lamb ribs
• 1 (32 ounce) container low sodium chicken broth
• 12 ounces water
• 3 medium onions (chopped)
• 8 garlic cloves (minced)
• 2 (14 ounce) containers frozen green chilies (roasted, peeled & chopped)
• 1/4 teaspoon garlic salt
• 1/2 teaspoon cumin
• 1 tablespoon mexican oregano
• 2 1/2 ounces menudo spice mix
• 1 bunch cilantro (chopped, including stems)
• 1 (32 ounce) can hominy (drained)
• 1 (15 ounce) can hominy (drained)
• salt
• black pepper

Recipe

• 1 cube the lamb (you can use lamb roast as well) and brown it in 2 tablespoons olive oil in a 5 quart sauce pan or pot over medium heat.
• 2 add onions, garlic and saute until tender.
• 3 add chicken.
• 4 add water and broth, stir well.
• 5 place 1 tub of green chiles in blender and puree. them add to pan.
• 6 add second tub to pan.
• 7 add garlic salt, cumin, mexican oregano and menudo spice mix. i used all but about 1 tablespoon of the menudo mix. i suggest adding small amounts until it is strong enough. stir well.
• 8 add cilantro.
• 9 lower heat and simmer 3 hours.
• 10 add hominy and simmer until warm throughout. about 15 minutes.
• 11 salt and pepper to taste.
• 12 i have found the frozen green chiles and menudo mix at kroger signature & wal-mart grocery stores.
• 13 actually i used a whole beer can chicken off my smoker that most of the fat had been cooked off. i tossed the skin. that is why i suggested using rotiserie chicken.