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Fiery Chili Soup
Recipe By : New York Times Bread & Soup Cookbook by Yvonne Young Tarr
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons cooking oil
2 pounds boned lamb -- cut into 2" cubes
5 dried juniper berries -- crushed
1/4 teaspoon freshly ground black pepper
2 yellow onions
5 green peppers
4 1/2 cups canned hominy -- with juice
3 green chili peppers -- sliced
1 small dried hot red chili pepper -- crushed
1 1/2 teaspoons salt
2 cloves garlic -- crushed
1 1/2 teaspoons oregano
1/4 cup minced fresh parsley
5 cups water
10 scallions -- chopped
serves 8
The Zuni of the Santa Fe area favor this peppery soup.
Heat the oil in a large heavy kettle. Sprinkle the lamb pieces with flour and
saute on all sides in the oil. Stir the crushed juniper berries and pepper int
o the kettle as the meat browns. Meanwhile peel and chop the onions. Remove t
he meat from the oil and drin on paper towels. Add the chopped onions to the k
ettle and saute slowly. Discard the stems and seeds from the green peppers and
cut into slices. When the onions are golden, return the meat to the kettle.
Add the hominy, green chili peppers, crushed red chili pepper, salt, crushed ga
rlic, oregano, and minced parsley. Pour in the water and simmer, covered, for
1 1/2 hours. Sprinkle with chopped scallions. Serve immediately with Adobe br
ead (see recipe) slathered with butter.
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