Cook
Time
55 M

Yields
12
cups

Serving
Size
8

Lamb Shoulder, White Bean, Hominy & Green Chile Stew

Instructions

1

Heat the olive oil in a large Dutch oven or pot over medium-high heat.

2

Add the lamb to the hot oil and season with salt and pepper. Stir and allow the meat to brown on all sides.

3

Add in the onion, celery, and garlic; continue to stir and cook until vegetables are softened.

4

Add broth, green chilies, salsa verde, beans and hominy or corn; bring mixture to a simmer.

5

Continue to cook over a low simmer until meat is tender and stew is slightly thickened, about 20-30 minutes.

6

Add the fresh or frozen vegetables of your choice and continue to simmer on low until vegetables are cooked, about 5-10 minutes.

7

Serve in bowls and garnish with assorted toppings such as chopped cilantro and a dollop of sour cream or crema.

Nutrition Information Per Serving:

490 calories, 22 g fat, 9 g saturated fat, 75 mg cholesterol, 40 g carbohydrate, 8 g sugar, 9 g fiber, 31 g protein, 1184 mg sodium.

Ingredients

2 tbs

2 lbs

1 tsp

½ tsp

2 cups

2 cups

1 tbs

1 cup

1 can

12 oz jar

2 cans

1 can

2 cups

olive oil

lamb stew meat, shoulder, trimmed

kosher salt

black pepper

white onion, chopped

celery, chopped

garlic, minced

chicken broth, reduced sodium

or 8 ounces diced roasted green chilies

salsa verde

white beans, drained and rinsed

hominy or corn, drained and rinsed

fresh chayote (or other summer varietals) squash or frozen/fresh vegetables of choice, such as green beans, spinach, etc.