Zuni green chili stew

Yield: 8 servings

Measure Ingredient
3 pounds Boned lamb cut into 1 1/2\" cubes
\N \N Flour for dusting
2 tablespoons Cooking oil
¼ teaspoon Ground black pepper
6 \N Dried juniper berries crushed
2 \N Yellow onions, peeled and chopped
5½ cup Hominy (include liquid)
1 \N Medium dried hot red chili pepper, crushed
1 tablespoon Salt
2 \N Cloves garlic, peeled and crushed
2 teaspoons Oregano
½ cup Minced fresh parsley
6 \N Green peppers, washed cored, quartered
1 quart Water

Dust lamb cubes lightly with flour Brown lamb slowly on all sides in the cooking oil in a large heavy kettle. As the meat browns, add the black pepper and crushed juniper berries.

Transfer meat to paper toweling to drain. In the same kettle, saute the onions slowly until golden. Return meat to kettle. Mix the remaining ingredients, cover and simmer for 1½ hours, stirring occasionally.

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