Mexi-cajun Pozole

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 2 tablespoons corn oil
• 1 1/2 lbs lamb butt
• 1 1/2 cups onions, chopped
• 1 tablespoon garlic, minced
• 2 cups tomatoes, peeled and chopped
• 2 -4 teaspoons salt-free cajun seasoning
• 1 pinch red pepper flakes, crushed
• 1/2 teaspoon mexican oregano
• 1/2 teaspoon ground cumin
• 2 quarts lamb stock (8 cups) or 2 quarts chicken stock (8 cups)
• 1 (29 ounce) can hominy, drained
• salt, to taste
• pepper
• 1/4 cup radish, julienned
• 1/2 cup onion, diced small
• 1/4 cup fresh cilantro, finely chopped
• sliced serranos or sliced jalapeno
• sour cream or mexican crema
• diced avocado
• sliced black olives

Recipe

• 1 alternate method: cook pozole in a dutch oven, covered at 350º for 1 hour to 1 1/4 hours.
• 2 heat oil in a heavy pan. sear the meat on all sides for about 10 minutes. remove lamb and set aside.
• 3 in same pan, sautè the onions for 2 minutes. add the garlic and sautè 1 minute. transfer the onion and garlic to a large crock pot.
• 4 cut up the meat into large chunks and place in the crock pot along with the tomatoes, cajun seasoning, red pepper flakes, oregano, cumin, stock and hominy.
• 5 cook on low for 6 hours.
• 6 before serving, add salt and pepper and adjust other seasonings if necessary.
• 7 arrange the garnishes on a serving platter and pass around. serve with warm corn tortillas.