Mexican Lamb Soup

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 12 ounces lean boneless lamb
• 1 tablespoon cooking oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• 4 cups chicken broth, about 2 cans
• 1 (14 1/2 ounce) can diced tomatoes
• 2 teaspoons crushed dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 (14 1/2 ounce) can yellow hominy, drained or 10 ounces frozen whole kernel corn, thawed
• 1 cup sliced carrot
• shredded monterey jack cheese (optional)

Recipe

• 1 trim fat from lamb.
• 2 cut lamb into 1/2-inch pieces.
• 3 in a large saucepan heat oil.
• 4 brown lamb, half at a time, in hot oil over medium-high heat.
• 5 remove lamb from saucepan; set aside.
• 6 add onion and garlic to drippings in pan.
• 7 cook over medium heat until tender.
• 8 drain fat and return all lamb to saucepan.
• 9 stir in broth, undrained tomatoes, oregano, cumin and black pepper.
• 10 bring to boiling; reduce heat.
• 11 cover and simmer for 1 hours
• 12 stir in hominy, carrots, and celery.
• 13 return to boiling; reduce heat.
• 14 cover and simmer for 20 - 30 min more or until vegetables are tender.
• 15 garnish with shredded cheese.