Lambstock “Hangover Cure” Posole

Photo by Jes Gearing

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8-10 servings

  • 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.
  • from Chef Anthony Lamas of Seviche in Louisville, Kentucky

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