Pueblo Dry Red Posole Stew (slow Cooker/crock Pot Friendly)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons cooking oil
• 1 medium onion, diced
• 2 -3 tablespoons mild red chili powder
• 1 lb lamb loin or 1 lb lamb chop, cooked and sliced into thin, bite sized pieces
• 2 garlic cloves, mashed
• 1 teaspoon cumin
• 3 cups fresh hominy (reserve juice) or 3 cups frozen hominy, boiled until it pops (reserve juice) or 3 cups hominy (reserve juice)
• salt

Recipe

• 1 if using fresh or frozen hominy, boil until it pops, then reduce heat and cook until done. reserve the water it boils inches (if using canned or yellow hominy, reserve the juice).
• 2 in a large frying pan, heat the oil over a medium flame.
• 3 add onion and cook until translucent.
• 4 make a 'well' in the center of the onion mixture and add the chili powder.
• 5 stir to dissolve the chili and mix thoroughly with the onions.
• 6 add the lamb slices.
• 7 add the garlic and cumin.
• 8 at last, add the cooked posole and 3- 4 cups liquid.
• 9 mix, and simmer slowly uncovered until liquid is reduced.