Prep Time15 minsCook Time55 minsTotal Time1 hr 10 mins
2 tbsp Olive oil
2 lbs Lamb stew meat, shoulder, trimmed
1 tsp Kosher salt
0.50 tsp Pepper
2 White onion, chopped
2 Celery, chopped
1 tbsp Garlic cloves, minced
1 cup Chicken broth, reduced sodium
8 (1 can) Roasted green chilies, diced
12 (Jar) salsa verde
2 Cans white beans, drained & rinsed
1 Can, hominy or corn, drained & rinsed
2 cups Fresh chayote (other summer varietals squash) or fresh/frozen vegetable of choice, such as green beans, spanish, etc
1Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the lamb to the hot oil and season with salt and pepper.
2Stir and allow the meat to brown on all sides. Add in the onion, celery, and garlic; continue to stir and cook until vegetables are softened.
3Add broth, green chilies, salsa verde, beans and hominy or corn; bring mixture to a simmer. Continue to cook over a low simmer until meat is tender and stew is slightly thickened, about 20-30 minutes.
4Add the fresh or frozen vegetables of your choice and continue to simmer on low until vegetables are cooked, about 5-10 minutes.
5Serve in bowls and garnish with assorted toppings such as chopped cilantro and a dollop of sour cream or crema.
Ingredients
2 tbsp Olive oil
2 lbs Lamb stew meat, shoulder, trimmed
1 tsp Kosher salt
0.50 tsp Pepper
2 White onion, chopped
2 Celery, chopped
1 tbsp Garlic cloves, minced
1 cup Chicken broth, reduced sodium
8 (1 can) Roasted green chilies, diced
12 (Jar) salsa verde
2 Cans white beans, drained & rinsed
1 Can, hominy or corn, drained & rinsed
2 cups Fresh chayote (other summer varietals squash) or fresh/frozen vegetable of choice, such as green beans, spanish, etc
Directions
1Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the lamb to the hot oil and season with salt and pepper.
2Stir and allow the meat to brown on all sides. Add in the onion, celery, and garlic; continue to stir and cook until vegetables are softened.
3Add broth, green chilies, salsa verde, beans and hominy or corn; bring mixture to a simmer. Continue to cook over a low simmer until meat is tender and stew is slightly thickened, about 20-30 minutes.
4Add the fresh or frozen vegetables of your choice and continue to simmer on low until vegetables are cooked, about 5-10 minutes.
5Serve in bowls and garnish with assorted toppings such as chopped cilantro and a dollop of sour cream or crema.
Lamb Shoulder, White Bean, Hominy & Green Chile Stew
