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Hopi Hominy and Lamb Stew

James Carrier
Yield Makes 4 servings
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

Nutrition Information

  • calories 447
  • caloriesfromfat 28 %
  • protein 43 g
  • fat 14 g
  • satfat 4.4 g
  • carbohydrate 35 g
  • fiber 6.2 g
  • sodium 955 mg
  • cholesterol 112 mg

How to Make It

  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.