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Hopi Hominy and Lamb Stew





Yields
Makes 4 servings

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

Hopi Hominy and Lamb Stew




James Carrier
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories447
% Daily Value *
Total Fat 14g18%

Saturated Fat 4.4g23%
Cholesterol 112mg38%
Sodium 955mg42%
Total Carbohydrate 35g13%

Dietary Fiber 6.2g23%
Protein 43g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.