SantaFe.com

Ingredients

• Yield: 6 servings

• 1-1⁄2 pounds boned lamb, cut into 1” cubes
• Flour
• 2 tablespoons lard or oil
• 1⁄2 teaspoon freshly ground pepper
• 3 dried juniper berries, crushed
• 1 medium-sized onion, peeled and chopped
• 21⁄2 cups canned hominy
• 1-1⁄2 tablespoons ground red chile
• 1⁄2 teaspoon salt
• 1 clove garlic, peeled and mashed
• 1 teaspoon Mexican oregano
• 3 green chile peppers, peeled, seeded, and chopped
• 1 pint water

Directions

1. Coat lamb lightly with flour.
2. Brown lamb slowly on all sides in oil in a large heavy saucepan. While meat browns, add black pepper and juniper berries.
3. Transfer meat to a plate. Sauté onion in pan until slightly wilted. Return meat to pan.
4. Add remaining ingredients and simmer, covered, for 1-1⁄2 hours, stirring occasionally.

Recipes from Marcia Keegan’s Southwest Indian Cookbook (Clear Light Publishing) at www.clearlightbooks.com/newmexico. For more about Marcia Keegan see www.marciakeegan.com.