Hopi Hominy and Lamb Stew

James Carrier
Notes: If making up to 2 days ahead, cool and chill airtight; reheat, stirring often.

Yield:

Makes 4 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

January 2001