James Carrier Photo by: James Carrier

Hopi Hominy and Lamb Stew

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

Sunset JANUARY 2001

  • Yield: Makes 4 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 447
  • Calories from fat: 28%
  • Protein: 43g
  • Fat: 14g
  • Saturated fat: 4.4g
  • Carbohydrate: 35g
  • Fiber: 6.2g
  • Sodium: 955mg
  • Cholesterol: 112mg

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Hopi Hominy and Lamb Stew recipe