Lamb Shoulder, White Bean, Hominy & Green Chile Stew
Heat the olive oil in a large Dutch oven or pot over medium-high heat.
Add the lamb to the hot oil and season with salt and pepper. Stir and allow the meat to brown on all sides.
Add in the onion, celery, and garlic; continue to stir and cook until vegetables are softened.
Add broth, green chilies, salsa verde, beans and hominy or corn; bring mixture to a simmer.
Continue to cook over a low simmer until meat is tender and stew is slightly thickened, about 20-30 minutes.
Add the fresh or frozen vegetables of your choice and continue to simmer on low until vegetables are cooked, about 5-10 minutes.
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.
12 oz jar
lamb stew meat, shoulder, trimmed
white onion, chopped
chicken broth, reduced sodium
or 8 ounces diced roasted green chilies
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.