Fiery Chili Soup
Yield
8 servingsPrep
30 minCook
120 minReady
150 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | pounds |
boneless leg of lamb
cut into 2 inch cubes |
*
|
| 5 | each |
juniper berries
dried, crushed |
*
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 each | yellow |
onions
|
*
|
| 5 | each |
green bell peppers
|
|
| 4 ½ | cups |
white hominy
with juice |
* |
| 3 | each |
green chili peppers
|
*
|
| 1 | each |
red chili peppers
crushed |
*
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | each |
garlic cloves
crushed |
|
| 1 ½ | teaspoons |
oregano
|
|
| ¼ | cup |
parsley leaves
minced fresh |
|
| 5 | cups |
water
|
|
| 10 | each |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 907.2 | g |
boneless leg of lamb
cut into 2 inch cubes |
*
|
| 5 | each |
juniper berries
dried, crushed |
*
|
| 1.3 | ml |
black pepper
freshly ground |
|
|
onions
|
*
|
||
| 5 | each |
green bell peppers
|
|
| 1.1 | l |
white hominy
with juice |
* |
| 3 | each |
green chili peppers
|
*
|
| 1 | each |
red chili peppers
crushed |
*
|
| 7.5 | ml |
salt
|
|
| 2 | each |
garlic cloves
crushed |
|
| 7.5 | ml |
oregano
|
|
| 59 | ml |
parsley leaves
minced fresh |
|
| 1.2 | l |
water
|
|
| 1E+1 | each |
scallions, spring or green onions
chopped |
|
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
