Lamb Posole: A Rich Mexican Stew

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5 from 1 vote

Lamb Posole: A Rich Mexican Stew

Traditional Mexican stew made with hominy and the rich broth from a lamb or goat head. Makes about 3 quarts.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course, Soup

Cuisine: Mexican

Keyword: Goat head, Lamb head, Soup

Servings: People

Calories: 210kcal

Cost: 10

Equipment

1 large stock pot

Ingredients

Soup

1.5 cup (8 oz) dried Mexican white hominy
1 lamb or goat head preferably with the tongue *see note
1 lb lamb or goat stew meat *See note
1 large yellow onion diced ¼ inch, about 3 cups
3 large cloves fresh garlic minced, about 1 tablespoon
10 cups water
2 teaspoons fresh ground cumin
2 tablespoons cooking oil or lard
Kosher salt to taste
3 oz dried guajillo chilis
3 dried bay leaves
2 teaspoon dried Mexican oregano

Garnishes

Fresh chopped cilantro to taste
Shredded cabbage
Fresh lime wedges or a dash of lime juice
Sliced radishes
Diced avocado
Crumbled queso fresco cheese

Instructions

Season the head or shanks lightly with salt and pepper and roast in a 350 F oven for 45 minutes.
In a stock pot large or wide enough to fit the head, sweat the onion and garlic for 5 minutes until translucent. Add the head, hominy, stew meat, bay leaves, dried oregano, water, cover and bring the mixture to a low simmer, then cover and cook for 3-4 hours.
The head will not be completely covered with water, so you’ll need to turn it occasionally to ensure even cooking.*
Put the guajillo chilis in a blender or food processor with 1.5 cups hot stock from the posole, and puree until smooth, then add back to the pot.
When the meat is tender and the hominy has started to pop, remove the head and cool on a cutting board. Using gloves, remove the meat from the head when cool, including the tongue, and chop coarsely, peeling the tongue beforehand.
Add the chopped meat back to the soup, season to taste with salt, then serve, garnished with lime, avocado, cilantro and radishes.

Notes

*You can make this with any slow cooking cut of meat. If you don't have a head, 3 lbs of lamb shanks can be substituted for the stew meat and head.

*Cooking in a crock pot, depending on the size, would be great too, and could require less liquid to cover the head as the shape of the cooking vessel is similar to the head. Meanwhile, toast the chilis in a cast iron skillet in the oven at 300 for 15 minutes, then cool, break open, and discard the seeds.

Nutrition