Hopi Hominy and Lamb Stew
James Carrier
Yields Makes 4 servings
Notes: If making up to 2 days ahead, cool and chill airtight; reheat, stirring often.

How to Make It

Step 1
1

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

Step 2
2

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.

Ingredients

 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

Directions

Step 1
1

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

Step 2
2

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.

Hopi Hominy and Lamb Stew

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