Posole

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 1/2 lbs lamb shoulder
• 1/2 onion
• 2 cloves
• 2 garlic cloves, peeled
• 5 peppercorns
• 1/2 teaspoon whole cumin seed
• 1 pinch oregano
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon clove
• 1/2 teaspoon cayenne
• 4 cups hominy, canned, drained and rinsed
• 3 -5 cups lamb broth, from cooking lamb shoulder
• 1 cup canned diced green chiles
• salt
• 2 fresh jalapenos, chopped (optional)

Recipe

• 1 place the meat in a large saucepan and just cover with lightly salted water.
• 2 stick cloves in 1/2 onion.
• 3 add the clove studded onion, 2 cloves peeled garlic,peppercorns, cumin seed, and oregano.
• 4 bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
• 5 remove meat and broth, reserving both.
• 6 sauté the chopped onion and garlic in oil until translucent.
• 7 add the remaining spices, stir for a minute.
• 8 cut the reserved lamb into 1 inch cubes and add to the pan.
• 9 drain and rinse the hominy.
• 10 stir in the drained and rinsed canned hominy, lamb broth (if there is not enough lamb broth, add chicken stock), green chilies and jalapenos (optional).
• 11 cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. if necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
• 12 degrease the stew, taste for salt, and serve in soup bowls.