Pozole

Total Time: 7 hrs Preparation Time: 30 mins Cook Time: 6 hrs 30 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 lbs boneless lamb shoulder, cut into 1 inch pieces
• 2 medium zucchini, cut into 3/4 inch slices
• 1 medium onion, chopped
• 1 fresh jalapeno pepper, seeded and minced
• 2 garlic cloves, minced
• 3 cups water
• 2 2/3 cups condensed chicken broth
• 1 1/2 teaspoons dried marjoram
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon black pepper
• 1 (16 ounce) can hominy, drained and rinsed
• grated monterey jack cheese
• chopped pickled jalapeno pepper
• sliced black olives

Recipe

• 1 in a big non-stick skillet, heat the oil.
• 2 cook the lamb, turning occasionally, until lightly browned on all sides (do in batches if necessary).
• 3 transfer lamb with a slotted spoon to a 4 quart slow-cooker.
• 4 add zucchini, onion, and jalapeño to the skillet (add more oil in necessary).
• 5 sauté about 5 minutes or until the onion is softened.
• 6 add in the garlic, cook and stir for 1 minute.
• 7 transfer vegetables to slow cooker; add in water, chicken broth, marjoram, oregano, salt, and pepper to slow cooker; stir to combine.
• 8 cover and cook on low for 5-6 hours.
• 9 add in hominy and cook 10 minutes or until well heated.
• 10 ladle into individual bowls; garnish with cheese, peppers, and olives.