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April 22, 2022

Lamb Shoulder, White Bean, Hominy & Green Chile Stew


Recipe Provided By
"Nourish with Lamb"
Prep Time

15 min

Cook Time

55 min

Total Time

1hr 10min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


  • 2 tablespoon olive oil
  • 2 pounds American lamb stew meat, shoulder, (trimmed)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups white onion, (chopped)
  • 2 cups celery, (chopped)
  • 1 tablespoon garlic, (minced)
  • 1 cup chicken broth, reduced sodium
  • 1 can or 8 ounces diced roasted green chilies
  • 12 oz jar Salsa Verde
  • 2 cans white beans, (drained and rinsed)
  • 1 can hominy or corn, drained and rinsed
  • 2 cups fresh chayote (or other summer varietals) squash or frozen/fresh vegetables of choice, such as green beans, spinach, etc.


Heat 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.

Stir and allow the American Lamb to brown on all sides. Add in the onion, celery, and garlic; continue to stir and cook until vegetables are softened.

Add 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.

Add the fresh or frozen vegetables of your choice and continue to simmer on low until vegetables are cooked, about 5-10 minutes.

Serve in bowls and garnish with assorted toppings such as chopped cilantro and a dollop of sour cream or crema.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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