Lamb Pozole Recipe (A Spicy Mexican Delight)
Here’s a recipe for Lamb Pozole, a spicy and flavorful Mexican soup that’s perfect for a hearty meal. Enjoy!
For the Pozole:
- 1 lb lamb shoulder, cut into chunks
- 1 can (29 oz) hominy, drained and rinsed
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 4 cups chicken broth
- 1 cup tomato sauce
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For the Garnish:
- Radishes, thinly sliced
- Cabbage, shredded
- Avocado, diced
- Jalapeno, thinly sliced
- Lime wedges
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add diced onion, minced garlic, and sauté until softened for about 3-4 minutes.
- Add the lamb shoulder chunks to the pot and cook until browned on all sides, about 5-7 minutes.
- Stir in chili powder, cumin, oregano, smoked paprika, salt, black pepper, and cayenne pepper. Cook for an additional 1-2 minutes to toast the spices.
- Add the hominy, chicken broth, and tomato sauce to the pot. Bring to a boil, then reduce heat to low and simmer for about 1 hour, or until the lamb is tender and flavors have melded together.
- Taste and adjust seasoning with additional salt and cayenne pepper, if desired.
- To serve, ladle the lamb pozole into bowls. Garnish with chopped cilantro, thinly sliced radishes, shredded cabbage, diced avocado, and jalapeno slices. Squeeze fresh lime juice over the top for a burst of acidity.
- Enjoy the spicy and flavorful Lamb Pozole with warm tortillas or crusty bread on the side.
Lamb can be substituted with pork, beef, or chicken, depending on your preference. You can also adjust the level of spiciness by adding more or less cayenne pepper according to your taste.