Ramons Green Lamb Chili

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 tablespoons extra virgin olive oil
• 2 lbs boneless lamb, cut into 1-inch cubes
• 2 onions, diced into 1/2-inch -thick pieces
• 2 garlic cloves, finely chopped
• 1 lb tomatillo, husks removed, washed, and chopped into 1/2-inch -thick pieces
• 3 jalapenos, finely chopped
• 2 (14 -15 ounce) cans hominy, rinsed and drained (also called posole)
• 5 cups chicken stock
• sea salt & freshly ground black pepper
• 1/2 cup fresh cilantro, chopped
• 2 cups queso fresco, crumbled
• sliced jalapeno
• green onion, sliced
• sour cream
• pickled radishes
• tortilla chips

Recipe

• 1 add the oil to a large, heavy-bottomed pot or dutch oven over medium-high. when hot, add half the lamb and sauté until well browned, about 4 minutes.
• 2 transfer to a large bowl and repeat with remaining lamb. when browned, transfer second batch of lamb to the plate.
• 3 add onion, garlic, tomatillos, and jalapeños to the pot. sautee until lightly browned.
• 4 add lamb, hominy and chicken stock to pot. cover, reduce heat to medium-low, and simmer for 1½ hours.
• 5 season with salt and pepper. stir in cilantro and other accompaniments, and serve.