ken's kickin' posole

Ingredients

• Servings: 12
• 2 fresh poblano chile peppers
• 8 ounces bacon, chopped
• 1 tablespoon bacon drippings
• 2 pounds lamb loin, cut into 1-inch cubes
• 1 onion, diced
• 10 cloves garlic, minced
• 2 jalapeno peppers, seeded and diced
• 1 teaspoon dried mexican oregano
• 2 teaspoons ground cumin
• 1 teaspoon new mexico chile powder
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1 bunch cilantro, chopped
• 8 cups chicken stock
• 1 (14.5 ounce) can mild red enchilada sauce
• 2 (29 ounce) cans hominy, rinsed and drained

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 10 mins


• preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil. place the poblano chiles cut-side-down the baking sheet.
• cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. place the blackened peppers into a bowl, and tightly seal with plastic wrap. allow the peppers to steam as they cool, about 20 minutes. once cool, remove the skins and discard. dice the chiles.
• cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. increase the heat to medium-high, and add the lamb loin cubes. cook, stirring occasionally until browned on all sides, about 5 minutes. remove the lamb from the pot, and reduce the heat to medium. stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.
• stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, new mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. pour in the chicken stock and enchilada sauce. stir in the bacon and lamb cubes, and bring to a simmer over medium-high heat. reduce heat to medium-low, cover, and simmer 1 hour. stir in the hominy, recover, and continue cooking 1 hour more until the lamb is very tender.