Navajo-style Lamb Posole Stew

Yield: Serves 6-8

We adore food history at Second Mouse, and among our favorite contemporary food historians is writer Sarah Lowman. In her book, Endangered Eating, Ms. Lowman traces a wide array of distinctly American foods that have either begun to disappear from our collective memory, or foods that never quite made it there. Among them: the Navajo-Churro sheep. Rendered virtually extinct by forced relocations and stock reductions, the Diné people, of Athabaskan blood and Navajo Nation sovereignty, hold this unique breed in unparalleled regard. Prized for their wool, meat, heartiness, beauty, and spiritual reverence in Navajo lore, the Navajo-Churro sheep have slowly made a come-back, but their wool, pelts and meat remain available only through specialty grocers. We like the looks of Five Marys Ranch in Northern California. Considering buying a few cuts here. In Endangered Eating, Ms. Lowman publishes a Lamb & Posole recipe from The Turquoise Room, in Winslow, Arizona. The following recipe takes its inspiration from it.

We use specifically Burlap & Barrel chiles in this recipe, as well as Rancho Gorda hominy because we believe in the deep-seated passion both companies uphold in their products. We also love the atypical, purposefully composed Hot Winter hot sauces for garnish.

Consider allowing the stew to cook overnight in a slow cooker for best results.

Ingredients:

4lbs Lamb Shanks, preferably Navajo-Churro

2 Tbsp Burlap & Barrel Pasilla Chile powder

4 tsps Burlap & Barrel Guajillo Chile powder

1 Tbsp Burlap & Barrel Smoked Chipotle Chile powder

1 Tbsp dried Oregano (preferably Mexican)

1 tsp ground Cumin

1 tsp ground Coriander

1 Tbsp kosher salt

2 fresh Poblano peppers, diced

1/4 cup Garlic, minced

1 Lg Onion, diced

1 tsp freshly ground black pepper

2 1/2 cups cooked Rancho Gordo hominy posole

Garnish options: Diced Red Onion, Shredded Cabbage, Lime Wedges, Sliced Radishes, Hot Winter Hatch, Poblano or Sante Fe Hot Sauce

Method:

Place the lamb shanks in a 6-8 quart stock pot and cover with cold water. Bring the water to a boil, then remove from the heat. Discard the water, and wash the lamb with cold water. This blanching step ensure a clear broth and no off-flavors. Transfer the lamb to a large bowl.

In a smaller bowl, combine the dried Chile powders, oregano, cumin, coriander and salt. Pour over the lamb shanks and, using gloved hands, massage the spices into the lamb. Allow to sit for at least 30 minutes.

Return the spice-rubbed lamb to the stock pot and cover with cold water, no deeper than 2 inches over the lamb. Bring the water to a boil, then reduce the heat. Add the poblanos, onion, garlic and black pepper and allow to simmer, covered, for 3 hours, or transfer to a slow cooker and leave overnight.

When the lamb is falling off the bones, transfer it to a bowl and allow it to cool. Once cool, shred the lamb meat. Use an immersion blender to puree the vegetables and thicken the soup. Add the hominy, shredded lamb, and more salt, if desired.

When fully heated through, ladle the soup into bowls. Garnish with red onion, shredded cabbage, lime juice, and perhaps some hot sauce.