Hopi Hominy and Lamb Stew

Hopi Hominy and Lamb Stew
Photo by James Carrier


  • 1 ½ pounds fat-trimmed boned lamb shoulder
  • 1 can (7 oz. ) whole green chilies, torn into wide strips
  • Salt and pepper
  • 2 cans (1 lb. each) hominy, drained
  • 3 cups fat-skimmed chicken broth

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

View full recipe at My Recipes


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