Directions:
- Rinse lamb and cut into 1-inch chunks. Put meat in a 5- to 6-quart pan and add hominy, broth, and chilies.
- Bring to a boil over high heat, cover, reduce heat, and simmer until meat is very tender when pierced, 1 3/4 to 2 hours. Skim fat from pan and discard. Season stew to taste with salt and pepper; ladle into bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1567.37 Kcal (6562 kJ) | ||
| Calories from fat | 406.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.19g | 70% | |
|---|---|---|---|
| Cholesterol | 451.49mg | 150% | |
| Sodium | 3612.73mg | 151% | |
| Potassium | 178.02mg | 4% | |
| Total Carbs | 129.53g | 43% | |
| Sugars | 19.56g | 78% | |
| Dietary Fiber | 27.78g | 111% | |
| Protein | 148.09g | 296% | |
| Vitamin C | 68.9mg | 115% | |
| Iron | 21.4mg | 119% | |
| Calcium | 216.2mg | 22% | |
| Amount Per 100 g | |||
| Calories | 97.01 Kcal (406 kJ) | ||
| Calories from fat | 25.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 70% | |
|---|---|---|---|
| Cholesterol | 27.95mg | 150% | |
| Sodium | 223.62mg | 151% | |
| Potassium | 11.02mg | 4% | |
| Total Carbs | 8.02g | 43% | |
| Sugars | 1.21g | 78% | |
| Dietary Fiber | 1.72g | 111% | |
| Protein | 9.17g | 296% | |
| Vitamin C | 4.3mg | 115% | |
| Iron | 1.3mg | 119% | |
| Calcium | 13.4mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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