Hopi Hominy and Lamb Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making up to 2 days ahead, cool and chill airtight; reheat, stirring often. Ingredients:
1 1/2 pounds fat-trimmed boned lamb shoulder |
2 cans (1 lb. each) hominy, drained |
3 cups fat-skimmed chicken broth |
1 can (7 oz. ) whole green chilies, torn into wide strips |
salt and pepper |
Directions:
1. Rinse lamb and cut into 1-inch chunks. Put meat in a 5- to 6-quart pan and add hominy, broth, and chilies.
2. 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.
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