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Lamb Pozole
Course: Soups4
servings30
minutes40
minutesIngredients
8 8 dried Guajillo chilies
4 4 lamb hind shanks (about 1 lb. each)
kosher salt
1 tsp 1 freshly ground black pepper
1/4 cup 1/4 vegetable oil
1 1 red onion (1/2 large diced; 1/2 minced)
1 head 1 garlic; unpeeled and halved horizontally
6 6 carrots (2 large diced; 4 minced)
8 stalks 8 celery (2 large diced; 6 minced)
2 tsp 2 cumin seeds (toasted and ground)
1 (2-inch) piece 1 cinnamon stick
2 tbsp 2 fresh oregano leaves, chopped
3 quarts 3 chicken broth
1/4 cup 1/4 olive oil
3 cups 3 canned hominy, drained and rinsed
2 cups 2 canned pinto beans, drained and rinsed
1 tsp 1 coriander seeds, toasted and ground
1/2 cup 1/2 chopped fresh cilantro (leaves and stems)
1 1 lime, quartered
1 1 avocado, pitted, peeled and sliced
Directions
- Preheat a slow cooker on the low setting for at least 20 minutes.
- Coarsely chop 4 of the guajillo chiles into 1-inch long pieces, discarding the stems; set aside.
- Pat the lamb shanks dry with paper towels and season them all over with salt and black pepper. In a large braising pan, heat the oil over medium-high heat. Add the shanks and sear them 5 minutes per side, until nicely browned. Remove the shanks from the pan and set them aside.
- Add the large-diced onion, the halved head of garlic, and the large-diced carrots and celery to the pan and reduce the heat to medium. Cook for 5 minutes, until the vegetables are starting to soften. Then add half the cumin, the cinnamon stick, the oregano, and the coarsely chopped guajillo chiles. Add the broth and bring to a boil.
- Place the seared shanks in the slow cooker, then carefully add the boiling broth and aromatics. Cover the cooker with the lid and cook on the low setting for 8 hours, until very tender. (You can cook it for up to 12 hours if you’d like). Skim off any fat that rises to the surface.
- About 1 1/2 hours before you want to serve the lamb, place the remaining 4 guajillo chiles in a bowl of warm water to cover and let them soak for 30 minutes. Then drain the chiles, reserving 1 cup of the soaking liquid. Place the chiles and the reserved soaking liquid in a blender or food processor, and puree. Set the puree aside.
- When the lamb shanks are cooked, warm the olive oil in a large skillet over medium-high heat. Add the minced onion, minced carrots, minced celery, a pinch of salt, and the hominy and pinto beans. Cook for 5 minutes, until hot. Then add the remaining cumin and the coriander. Add the guajillo puree to the vegetables and beans, and then transfer everything to the slow cooker. Cook for 30 minutes to 1 hour on the low setting to integrate the flavors. Turn off the heat, stir in the chopped cilantro, and season to taste with additional salt.
- Ladle the pozole into bowls, garnishing each serving with a lime wedge and some slices of avocado.
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