Posole

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

Ingredients

• Servings: 18
• 2 heads garlic
• 1/2 cup extra virgin olive oil
• 6 hatch new mexico green chilies, roasted, peeled, seeded and chopped (also available frozen in the grocers freezer)
• 2 tablespoons kosher salt (or to taste)
• 5 -6 lbs lamb shoulder (cut in 2 inch pieces)
• 1 tablespoon black pepper
• 4 quarts posole (cooked, takes hours) or 4 quarts canned hominy (drained)
• 1 tablespoon dried mexican oregano
• 2 yellow onions, chopped
• 2 avocados, chopped
• 2 lemons, cut into 16 wedges
• 1 bunch radish, thinly sliced
• 3 ripe tomatoes, chopped
• 1/2 head iceberg lettuce, shredded
• 4 tablespoons mexican oregano
• 1/2 cup salsa, your favorite
• 1/2 cup sour cream
• 1 cup cheddar cheese, grated
• 1/2 cup pico de gallo

Recipe

• 1 instructions:.
• 2 preheat oven to 400°f.
• 3 slice off tops of garlic heads, about 1/4.
• 4 place garlic, cut side up, on a piece of foil big enough to just wrap the garlic completely.
• 5 drizzle garlic heads with extra virgin olive oil.
• 6 sprinkle garlic with a pinch of kosher salt and a couple grinds of pepper.
• 7 wrap garlic in foil and place on middle oven rack for about 45 minutes.
• 8 remove and let cool.
• 9 heat 1/3 cup olive oil in a large heavy skillet over mod. high heat.
• 10 add chiles to oil until just soft, don't crowd the pan.
• 11 remove chiles and set aside.
• 12 salt and pepper lamb well.
• 13 add lamb to pan one at a time, don't crowd the pan. sear meat on all sides, remove to drain and work in batches.
• 14 in a heavy 4-5 qrt. pot over med. high heat, add lamb and chilies.
• 15 add 1/2 cup water to pan.
• 16 press garlic heads to squeeze out garlic and add to pan.
• 17 add posole, salt and pepper. stir.
• 18 add 4 qrts of water to pan, cover and bring to a boil.
• 19 as soon as everything comes to a boil, reduce heat to a simmer, uncover and simmer for 3 hours. lamb should be very tender.
• 20 about 30 minutes before posole is done, prepare garnishes and set out for serving.