INGREDIENTS
2 tbsp olive oil
2 lbs lamb stew meat, shoulder, trimmed
1 tsp kosher salt
½ tsp black pepper
2 cups white onion, chopped
2 cups celery, chopped
1 tbs garlic, minced
1 cup chicken broth, reduced sodium
1 can or 8 ounces diced roasted green chilies
12 oz jar salsa verde
2 cans white beans, drained and rinsed
1 can hominy or corn, drained and rinsed
2 cups fresh chayote (or other summer varietals) squash or frozen/fresh vegetables of choice, such as green beans, spinach, etc.
DIRECTIONS
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the lamb to the hot oil and season with salt and pepper.
Stir and allow the meat to brown on all sides. Add in the onion, celery, and garlic; continue to stir and cook until vegetables are softened.
Add broth, green chilies, salsa verde, beans and hominy or corn; bring mixture to a simmer. Continue to cook over a low simmer until meat is tender and stew is slightly thickened, about 20-30 minutes.
Add the fresh or frozen vegetables of your choice and continue to simmer on low until vegetables are cooked, about 5-10 minutes.
Serve in bowls and garnish with assorted toppings such as chopped cilantro and a dollop of sour cream or crema.