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

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Credit: James Carrier

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse lamb and cut into 1-inch chunks. Put meat in a 5- to 6-quart pan and add hominy, broth, and chilies.

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  • 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.

Nutrition Facts

447 calories; calories from fat 28%; protein 43g; fat 14g; saturated fat 4.4g; carbohydrates 35g; fiber 6.2g; sodium 955mg; cholesterol 112mg.
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