Mexican Lamb Neck Stew with Hominy, Chipotle, and Fresh Cilantro
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 2 pounds lamb neck pieces
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (29-ounce) can hominy, drained and rinsed
- 8 cups water
- Salt and black pepper to taste
- 1/2 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Season the lamb neck pieces with salt and pepper. Place them in a large pot over medium heat and brown on all sides until they develop color.
- Add the chopped onion and minced garlic to the pot. Cook for 5 minutes until the onion softens and turns translucent.
- Stir in the chopped chipotle peppers, cumin, and oregano. Cook for 1 minute until the spices smell fragrant.
- Pour in the water and add the drained hominy. Bring the mixture to a boil, then lower the heat to a gentle simmer.
- Cover the pot and cook for 2 to 2 1/2 hours until the lamb neck is very tender and the broth tastes deep and meaty.
- Taste and adjust salt and pepper if needed. Ladle into bowls and top each serving with chopped cilantro and a squeeze of lime.
Notes
Let the stew rest for 10 minutes off the heat before serving so the broth settles and the flavors come together. If the chipotles make it too spicy, add an extra squeeze of lime to balance the heat. Leftovers reheat well on the stove with a splash of water to loosen the broth.
Course: Main Course
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife