South Texas Pozole

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 1/2 lbs lamb shoulder, cut into 1-inch cubes
• 2 tablespoons oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 10 cups chicken broth
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 3 tablespoons ground red chili powder
• 3 cups hominy, drained

Recipe

• 1 heat oil in a large dutch oven over medium heat. add lamb and cook, turning until browned on all sides.
• 2 remove the lamb with a slotted spoon and keep warm.
• 3 reduce heat to medium and add onion and garlic to the pan, cooking just until onion softenes.
• 4 return lamb to dutch oven and add the chicken broth, oregano, salt and chili.
• 5 reduce heat to low, cover, and cook for about 90 minutes.
• 6 add hominy and cook for 15 more minutes.
• 7 check seasonings and add more chile powder or salt according to taste.
• 8 ladle into soup bowls.
• 9 serve with hot corn tortillas and garishes.
• 10 garnishes: thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, lime wedges.