Mexican Pozole

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 lbs lamb shoulder, trimmed of fat and cut into bite size pieces
• 3 medium onions, chopped
• 8 garlic cloves, minced
• 4 cups chicken broth
• 1 (29 ounce) can hominy
• 1 (28 ounce) can red chili sauce, las palmas
• 1 (7 ounce) can diced green chilies, drained
• 2 teaspoons dried oregano
• 3 tablespoons cornflour

Recipe

• 1 heat oil in stock pot and brown lamb. add onions and garlic and cook stirring frequently for 12-14 minutes until onions are soft. stir in chicken broth, hominy, chle sauce, chilies and oregano, bring to a boil turn down heat and simmer for 40-45 minutes until lamb is tender. add corn flour and simmer five minutes until sauce thickens.