traditional lamb posole

Ingredients

• Servings: 8
• 1/2 pound green chile peppers, sliced in half lengthwise and seeded
• 3 tablespoons olive oil
• 1/2 onion, chopped
• 2 tablespoons minced garlic
• 1 pound boneless lamb loin, cut into 1-inch cubes
• 1 (29 ounce) can white hominy, drained
• 1 (29 ounce) can yellow hominy, drained
• 3 cups chicken broth
• 1 1/2 cups water
• 1/4 cup ground cumin
• 1/4 cup chili powder
• 3 tablespoons salt
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 35 mins

Ready Time: 2 hrs 10 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil.
• place the peppers with cut sides down the prepared baking sheet.
• cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. place the blackened peppers into a bowl and tightly seal with plastic wrap. allow the peppers to steam as they cool, about 20 minutes. remove plastic wrap and carefully remove and discard pepper skins. dice peppers.
• heat olive oil in a large pot over medium-high heat. cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.
• stir lamb into onion and garlic; cook and stir until lamb is browned, 5 to 10 minutes. add diced green chiles to lamb; cook and stir until fragrant, 5 minutes.
• pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into lamb mixture. bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and lamb is tender, at least 1 hour.