Fiery Chili Soup
Submitted by CART1052
Fiery chili soup with seared lamb, white hominy, green and red chili peppers, and crushed juniper berries. A hearty, spicy Southwestern-style stew simmered until the lamb is fork-tender.
YIELD
8 servingsPREP
30 minCOOK
120 minREADY
150 minThis isn’t your standard bowl of chili. Chunks of lamb leg get seared and simmered with white hominy, three types of peppers, and crushed juniper berries for a soup that hits hard with heat and has a woodsy, almost piney depth underneath.
The juniper berries are what set this apart. They bring a resinous, gin-like aroma that plays surprisingly well against the green and red chili peppers. Browning the lamb with the juniper and black pepper right in the pan lets those flavors toast and bloom before the liquid goes in.
After an hour and a half of simmering, the lamb turns tender enough to pull apart with a spoon, and the hominy soaks up all that spiced broth. A handful of chopped scallions scattered on top right before serving adds a fresh, sharp bite that cuts through the richness.
Pro Tips
- Sear the lamb in batches so it browns instead of steaming. Crowding the pot means gray, soft meat
- Crush the juniper berries with the flat of a knife, not a spice grinder. You want rough pieces that release flavor slowly, not powder
- Include the hominy juice from the can. It adds body and starch to the broth
- Taste before adding all the salt. The hominy liquid brings its own sodium
Variations
- Swap lamb for pork shoulder if lamb isn’t your thing. Same cooking time works
- Add posole vibes with a squeeze of lime and shredded cabbage on top
- Stir in a can of fire-roasted tomatoes for more acidity and a deeper red color
Ingredients
Directions
Heat the oil in a large heavy kettle.
Sprinkle the lamb pieces with flour and sauté on all sides in the oil.
Stir the crushed juniper berries and pepper into the kettle as the meat browns.
Meanwhile peel and chop the onions.
Remove the meat from the oil and drain on paper towels.
Add the chopped onions to the kettle and sauté 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 garlic, oregano, and minced parsley.
Pour in the water and simmer, covered, for 1½ hours.
Sprinkle with chopped scallions.
Serve immediately
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