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