Lamb Pozole
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FROM - Garry Vroegh
A Spicy Mexican Delight
INGREDIENTS
THE POZOLE
4 pounds lamb stew meat, trimmed, and cut into 1-1/2-inch cubes
1 cinnamon stick, 2-inches long
1 whole head of garlic
1 large onion, peeled
1 teaspoon salt
5 Ancho chiles, soaked, seeded, stemmed and puréed*
3 quarts water, plus more as needed
2 (15-1/2-ounce) cans white hominy*HOT SAUCE
10 jalapeno chiles, deveined and seeded
1/2 cup white wine vinegar
1/2 teaspoon saltGARNISHES
Oil, for frying
16 corn tortillas
1 head red leaf lettuce, washed, cut into chiffonade*
8 radishes, very thinly sliced
1 onion, minced
4 key limes, cut into wedges
2 tablespoons dried oregano
1 small avocado, peeled, pitted, and dicedTHE POZOLE - Place the meat in a Dutch oven. Add the cinnamon stick, head of garlic, onion, salt, and the ancho chile purée. Cover with 3 quarts of water (covering the meat by 1/2-inch). Bring to a boil over high heat, then reduce to a simmer. Cover the pot leaving a small opening for the steam to escape. Simmer about 1-1/2 hours or until the lamb is tender, adding more water as necessary to keep the pot from drying out. There should be some sauce left in the pan. Discard the garlic, onion, and the cinnamon stick.
Meanwhile, rinse the hominy and drain well. Add the rinsed hominy and cook an additional 10 minutes.
THE HOT SAUCE - Place the jalapenos, vinegar and salt in a food processor fitted with a metal blade or a blender, and process to a smooth purée. Transfer to a non-reactive bowl and allow to rest at room temperature.
TO GARNISH - Place about 1/2-inch of oil in a skillet over medium-high heat. When the oil is hot, place 1 tortilla in the oil for a few seconds to crisp but not brown it. Remove to paper towels to drain and repeat the process with remaining tortillas.
Place these on the table with lettuce, radishes, onions, limes, oregano, and avocados in small bowls. Set the Pozole pot in the center. Serve the Pozole in earthen bowls, if available, and pass the condiments to top the Pozole.
Makes 10 servings
NOTES - Ancho chiles (dried poblanos) add a smoky taste and depth of flavor. Soak in warm water until soft, and dicard the veins and seeds before puréeing.
White hominy is available at grocers in the canned vegetable aisle, usually near corn.
Chiffonade lettuce by stacking the leaves, rolling jelly-roll style, and slicing crosswise into a thin shred.