Prep Time
15 min
Cook Time
55 min
Total Time
1hr 10min
Servings
8
Ingredients
- 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.
Directions
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
