Lamb Chili w/ Hominy and Zucchini

[peteteacher2001]

Looks interesting. Might add a few other things that I normally would add into my chili. Feeling like experimenting with some new ingredients this weekend:

 

LAMB CHILI WITH HOMINY AND ZUCCHINI

Makes 4 to 6 servings

4 lbs. bone-in lamb shoulder or neck, or 3 lbs. boneless lamb shoulder, cut into 1 ½-inch cubes

Salt and freshly ground black pepper

½ cup all-purpose flour

6 tablespoons extra-virgin olive oil, or more as needed

1 medium onion, chopped into large dice (about 1 cup)

4 garlic cloves, chopped

2 tablespoons chile powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 bay leaf

1 cup lager beer

4 cups canned low sodium beef broth

2 medium zucchini, cut into ½-inch-thick half-moons

One 14-ounce can hominy, rinsed

Store-bought corn tortillas

Position a rack in the center of the oven and preheat to 325 degrees F.

Season the lamb with salt and pepper to taste. Toss the lamb with the flour to coat, shaking off excess. Heat 2 tablespoons of the olive oil in a Dutch oven or flameproof casserole over medium-high heat. In batches, add the lamb turning occasionally until browned, adding more oil as needed, about 8 minutes. Transfer to a plate.

Wipe out the pot and heat 2 tablespoons of oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, chile powder, cumin, oregano, and bay leaf and stir until fragrant, about 1 minute. Add the beer and bring to a boil. Return the lamb to the pot and add the broth. Bring to a boil over high heat. Cover and bake until the lamb is tender, about 2 hours.

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the zucchini and cook, turning occasionally, until lightly browned, about 7 minutes.

Stir the zucchini and hominy into the chili and bake until the vegetables are heated through, about 10 minutes.

Remove from the oven and let stand for 5 minutes. Skim off any fat on the surface. Season to taste with salt and pepper. Serve in bowls, with hot corn tortillas passed on the side.