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Lambstock “Hangover Cure” Posole


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

Warm tortillas

1 head cabbage, chopped

2 Spanish onions, diced

Lime wedges

1 bunch fresh cilantro, chopped


  1. 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.
  2. 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.
  3. Serve with warm tortillas, chopped cabbage, diced raw onion, lime wedges, and fresh cilantro.
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