3 pounds lamb shoulder and 2 pounds lamb chorizo
1 ounce olive oil
5 pounds fresh hominy or 1
10 can high-quality canned hominy (Juanita’s recommended
2½ pounds tomatillos
5 lbs of fresh peeled tomatoes or 28 ounce can of whole peeled tomatoes
1½ gallons chicken stock
2 ounces crushed red pepper flakes
4 bay leaves
2 ounces dried oregano
2 ounces epazote (available at Latino stores)
2 ounces kosher salt
3 ounces ground achiote
3 ounces chopped fresh garlic
Juice of 3 limes
2 ounces freshly cracked black pepper
1 head cabbage, chopped
2 Spanish onions, diced
1 bunch fresh cilantro, chopped
- Rub lamb shoulder and lamb chorizo with 1 ounce achiote, 1 ounce garlic, juice of 1 lime, salt, pepper, and 1 ounce of olive oil. Cut into 1-inch pieces.
- Brown lamb in a large stock pot. Add remaining ingredients through pepper to pot. Bring to a boil, then reduce to simmer for about 4 hours until tender. Note: this soup can be made up to five days ahead of time and refrigerated.
- Serve with warm tortillas, chopped cabbage, diced raw onion, lime wedges, and fresh cilantro.
- from Chef Anthony Lamas of Seviche in Louisville, Kentucky