American Lamb Pozole

1. Prepare the Chiles

Remove the stems and seeds from the dried guajillo, and ancho-pasilla chiles.

Toast chiles in a large dutch oven over medium heat, turning as needed, until fragrant and starting to darken, 6 to 8 minutes; when cool enough to handle.  

Add chilies to a blender.  Pour boiling water over the chiles and let them soak for about 20 minutes until softened.

Once softened, blend with garlic cloves, apple cider vinegar, salt and cumin. Blend until smooth. Set aside.

2. Sear the Lamb:

In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.

Season the American lamb with salt and black pepper, then sear the meat in batches until browned on all sides. Transfer the browned lamb to a plate and set aside.

3. Cook the Aromatics:

In the same pot, reduce heat to medium and add the chopped onion. Sauté for 5-7 minutes until soft and translucent, scrape up any brown bits on the bottom of the pan.

Add the minced garlic, cumin, coriander, smoked paprika, cinnamon, oregano, and bay leaves. Stir for 1-2 minutes until fragrant.

4. Simmer the Stew:

Return the seared lamb to the pot along with any juices that have collected on the plate.

Add the stock and chili sauce and bring to a gentle boil.

Lower the heat, cover, leaving a small opening for some evaporation, and let it simmer for about 2 hours, or until the lamb is tender and easily shreds with a fork.

5. Add the Hominy:

Add the hominy and cook for an additional 30 minutes to let the flavors meld together. Adjust seasoning with salt and pepper as needed.

6. Serve:

Ladle the lamb pozole stew into bowls.

Top each bowl with a selection of garnishes: sliced radishes, cilantro, diced onion, avocado, cabbage, crumbled queso fresco, and a squeeze of fresh lime juice. Serve with tortilla chips or tostadas on the side.