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2 lbs boneless lamb shoulder meat, trimmed of fat and cut into 1-inch cubes
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1/3 c all-purpose flour
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1 Tsp salt
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1 Tsp pepper
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3 Tbs olive oil, divided
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4 cs fat-free chicken broth
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2 jars (16 ounces each) salsa
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2 cans (15-3/4 ounces each) hominy, drained
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1/4 c chopped cilantro leaves
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In sealable plastic bag, combine flour, salt and pepper. Add lamb cubes in batches and shake to coat.
In 6-quart pan, heat 1 Tbs oil over medium-high heat. Add lamb in batches and brown. Add more oil as needed. Place browned lamb in bowl. Return lamb to pan and add broth and salsa. Simmer for 45 minutes. Stir in hominy. Cover and simmer for 15 additional minutes. Stir in cilantro.
Serve with warm tortillas or cornbread.
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