Lamb & Hominy In Red Chiles Soup/stew

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 lb lean lamb loin, trimmed and cut into 1 inch cubes
• 1/4 teaspoon salt
• 4 cups water
• 4 dried ancho chiles
• 4 -5 garlic cloves
• 1 1/2 teaspoons dried oregano
• 1 large yellow onion, diced
• 1 tablespoon vegetable oil
• 2 cups hominy, drained
• 3 cups chicken broth
• corn tortilla chips (optional for garnish)
• diced avocado (optional for garnish)
• sliced radish (optional for garnish)
• lime wedge (optional for garnish)

Recipe

• 1 in a medium-large saucepan, add the water, salt and cubd lamb. bring liquid to a boil, then reduce to a simmer. cook lamb about 20 minuts, until it is just tender. remove lamb from water using a slotted spoon. cover lamb with a damp cloth over a bowl to keep moist.
• 2 in the same water used to cook the lamb, add the ancho chiles. remove from hat and allow the peppers to soak for 20 minutes. transfer the softened chiles and liquid to a food processor or blender. add garlic and oregano and process until smooth.
• 3 in the same saucepan used earlier, add the oil and saute the chopped onions, stirring often until the onions are soft and lightly browned, about 10 minutes.
• 4 stir in the hominy, and the pureed peppers. add chicken broth as needed to get the soup to reach the desired consistency or just a bit thinner than desired.
• 5 stir in the reserved lamb, and bring soup to a boil. reduce heat to a simmer and cook until the lamb cubes are tender, about 30 minutes. taste and adjust seasonings as desired.
• 6 laddle soup into bowls and allow diners to add condiments as desired.