Lamb Posole

Menu Part: 
Cuisine Type: 
8-10 servings

Filled with chunks of lamb, whole hominy, zesty poblanos and tart tomatillos, posole makes for a hearty winter warmer. Chef Lamas seasons the Latin-accented stew with cumin, coriander, oregano, cilantro and epazote for an authentic rendition of this traditional peasant dish.


1 lb. boneless lamb leg
1 lb. lamb chorizo, optional
1 lb. fresh tomatillos
1 yellow onion, diced
6 poblano peppers, roasted, peeled, seeded and diced
1 gal. chicken stock
4 cups cooked hominy
4 oz. kosher salt
2 oz. chopped garlic
1 oz. dried oregano
1 oz. crushed red pepper
1 oz. dried epazote
1 oz. ground cumin
1 oz. ground coriander
8 limes, juiced
4 bay leaves
1 bunch cilantro
Corn tortillas, as needed
Garnishes (cabbage, cilantro, diced white onions, lime wedges, dried oregano, pico de gallo


  1. Dice lamb and brown in large stockpot for 3 min.  Add tomatillos, onions and poblanos; continue cooking for 3 min. longer.
  2. Add stock, hominy, salt, garlic, oregano, red pepper, epazote, cumin, coriander, lime juice and bay leaves.  Chop cilantro; add about 1/4 of the bunch.  Bring to a boil; simmer 2 to 3 hr. until lamb is tender.
  3. For service, ladle into bowls and serve with warm corn tortillas; top with garnishes, such as cabbage, cilantro, diced white onions, lime wedges, dried oregano and pico de gallo. 
Source: American Lamb Board

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