Pozole From Paradise Pier Hotel

Ingredients

• Servings: 8
• 2 pounds lamb shoulder, cut into 1- to 1 1/2-inch cubes
• 6 garlic cloves, peeled and split lengthwise
• 2 bay leaves
• 1 large yellow onion, diced
• 1 teaspoon ground cumin
• 2 tablespoons coarse salt, divided
• 6 dried guajillo chilies
• 2 dried ancho or new mexico chiles
• 1/2 medium sweet onion, cut into large pieces
• 3 medium plum tomatoes, cut in half lengthwise and cored
• 2 garlic cloves, peeled
• 1 teaspoon freshly ground black pepper
• 1 tablespoon mexican oregano
• 1 (15 ounce) can white hominy, drained and rinsed
• garnishes:
• 1/2 small head green cabbage, finely shredded
• 6 radishes, sliced thinly
• 3 limes, quartered
• 1 bunch fresh cilantro, large stems removed, leaves roughly chopped
• 1/2 medium onion, finely diced

Recipe

• rinse diced lamb under cold water until water runs clear. transfer lamb a large stock pot over medium-high heat; add 8 cups cold water. bring to a simmer; skim off and discard foam and solids that float to surface.
• stir in garlic, bay leaves, onion, cumin, and 1 tablespoon salt. turn heat to medium to keep soup at a light simmer. cover and simmer 90 minutes (do not boil). periodically skim foam from surface.
• meanwhile, remove and discard stems, seeds, and large veins from dried chiles. break into large pieces in a medium saucepan and add 3 cups water. top with sweet onion, tomatoes, and garlic cloves, keeping chiles submerged. cover and simmer 10 minutes, then remove from heat and set aside 15 to 20 minutes.
• working in 2 batches, puree chile mixture with cooking liquid in a blender until smooth. pour mixture through a fine-mesh sieve into soup pot, pressing solids with back of spoon to extract liquid.
• simmer soup for 90 minutes, then stir in black pepper, oregano, and hominy. taste and season with additional salt, if desired.
• remove a piece of lamb and taste for doneness. if meat is not tender, simmer 15 to 20 minutes more.
• serve hot soup with garnishes for topping.