This home-style Southwestern lamb stew combines tender lamb, potatoes, hominy, and green chile in a savory broth. The Farmington Indian Center may be what you have in mind when searching for a stew menu, but this is a practical home-cooking interpretation, not an official recipe from the center; regional and family versions vary.
Ingredients
- 2 lb (900 g) boneless lamb shoulder, trimmed and cut into 1½-inch (4 cm) pieces
- 1 tbsp (15 ml) neutral oil, such as canola oil
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) ground black pepper
- 1 medium yellow onion, about 5 oz (150 g), diced
- 3 garlic cloves, about ⅓ oz (9 g), finely chopped
- 6 cups (1.4 L) low-sodium beef or lamb broth
- 1 cup (150 g) chopped roasted green chile, fresh or thawed frozen; use canned mild green chiles if needed, for a softer, usually less smoky flavor
- 1 tsp (1 g) dried oregano
- ½ tsp (1 g) ground cumin
- 1½ lb (680 g) Yukon Gold or russet potatoes, peeled if desired and cut into 1-inch (2.5 cm) chunks
- 2 medium carrots, about 5½ oz (160 g), peeled and cut into ½-inch (1 cm) pieces
- 1 can hominy, 15 oz (425 g) net weight, drained and rinsed
- 1 tbsp (15 ml) lime juice, optional, for finishing
- 2 tbsp (8 g) chopped cilantro, optional, for serving
Instructions
- Prepare the lamb and vegetables. Pat the lamb dry with paper towels so it browns rather than steams. Cut the onion, garlic, potatoes, and carrots, and set the potatoes aside in a bowl of cold water if they will wait more than a few minutes. Drain them well before adding them to the pot. Season the lamb with the salt and pepper.
- Brown the lamb in batches. Heat the oil in a heavy 5- to 6-quart Dutch oven or soup pot over medium-high heat. When the oil shimmers, add enough lamb to cover the bottom without crowding it. Brown the pieces on two or three sides, turning as needed, for about 4 to 5 minutes per batch. Transfer browned pieces to a plate and repeat. Browning builds savory flavor; if the pot bottom gets very dark, lower the heat rather than letting the drippings burn.
- Soften the aromatics. Turn the heat down to medium. Add the onion to the same pot and cook for about 4 minutes, stirring and scraping up the browned bits. Add the garlic, oregano, and cumin and stir for 30 seconds, just until fragrant. If the spices begin to stick, add a small splash of broth.
- Simmer the lamb. Return the lamb and any juices on the plate to the pot. Pour in the broth and add the green chile. Bring the liquid just to a boil, then reduce the heat so it maintains a gentle simmer. Partly cover and cook for 1 hour 20 minutes, stirring every 20 to 25 minutes. A gentle simmer makes the lamb tender without rapidly evaporating the broth. Check a thick piece with a food thermometer: USDA FSIS gives whole cuts of lamb a safe minimum of 145°F (63°C) followed by a 3-minute rest. The lamb will continue simmering in this stew, but the thermometer check is still useful for confirming it has passed that minimum.
- Add the vegetables and hominy. Stir in the potatoes, carrots, and drained hominy. If the broth no longer covers most of the solids, add up to 1 cup (240 ml) water or broth. Bring the pot back to a gentle simmer, cover partly, and cook for about 25 minutes, stirring once or twice. The potatoes should be tender when pierced with a fork, the carrots should be soft but not falling apart, and the lamb should be easy to cut with a spoon.
- Adjust and serve. Taste the broth and add salt or pepper as needed. Stir in the optional lime juice for a brighter finish. If the stew is thinner than you like, simmer uncovered for 5 to 10 minutes; if it is too thick, loosen it with a little hot broth or water. Ladle into warm bowls and add cilantro if using.
Tips
- Choose a cut suited to a long simmer. Boneless lamb shoulder has enough connective tissue to become tender during the slow cooking time. Lamb leg can work, but it is leaner and may turn drier if cooked well beyond tenderness. If lamb is not available, use 2 lb (900 g) boneless beef chuck and follow the same method; the flavor will be beefier, and the stew may need a little extra simmering to soften the meat.
- Control the chile heat. Green chile varies in strength. Start with mild roasted chile if you are unsure, and pass hot sauce or extra chile at the table. Canned chopped green chiles are convenient and usually mild, though they lack some of the roasted, earthy flavor of freshly roasted or frozen New Mexico-style chile. If the can is salted, taste before adding more salt.
- Keep the pot at a quiet simmer. A rolling boil can break up the potatoes and make the broth cloudy while the meat cooks unevenly. Look for occasional small bubbles at the surface. If the liquid reduces too much before the lamb is tender, add hot broth or water a little at a time.
- Use the right pot and don’t rush the browning. A heavy-bottomed pot distributes heat more evenly, and working in batches prevents the lamb from releasing so much moisture that it steams. For a thicker broth, gently mash two or three cooked potato pieces against the side of the pot and stir them in; no flour or cornstarch is necessary.
Serving Suggestions
Serve the stew hot in wide bowls so each portion gets a good mix of lamb, vegetables, hominy, and broth. Warm flour or corn tortillas make an easy accompaniment for scooping up the last of the liquid. Cornbread or a simple piece of frybread can also be served alongside if that suits the meal; they are optional serving choices, not requirements for the recipe. A crisp cabbage salad, sliced tomatoes, or a plate of raw radishes gives the table a fresh contrast to the rich broth.
For a meal with a few toppings, set out lime wedges, chopped cilantro, sliced green onion, and a small dish of hot sauce. Keep garnishes separate so everyone can season a bowl to taste. The stew is filling on its own, so a small side dish is usually enough. If serving a group, keep the pot covered over very low heat and stir occasionally, rather than letting the bottom scorch while people serve themselves.
Variations
Use beef instead of lamb: Substitute boneless beef chuck cut into similar-sized pieces. It offers a familiar, robust flavor and uses the same ingredients. Give it additional simmering time if the pieces are not fork-tender after the stated first simmer; the vegetables should still go in only when the meat is close to tender, so they do not overcook.
Make it meatless: Leave out the lamb and use vegetable broth. Add one extra can of drained hominy or 2 cups (330 g) cooked pinto beans, and begin by softening the onion in the oil. Simmer the broth, chile, and spices for 15 minutes, then add the potatoes, carrots, and hominy or beans and cook until the vegetables are tender, about 25 minutes. This is a quicker, different stew rather than a direct meat substitute, so taste carefully for salt and depth.
Change the vegetables: Replace the carrots with 1 cup (150 g) diced winter squash, or add 1 cup (150 g) corn kernels with the potatoes. Squash can soften quickly, so cut it into generous chunks and check it after about 15 minutes. Frozen corn can go straight into the pot; it may briefly slow the simmer, so allow the liquid to return to a gentle bubble.
Adjust the texture and heat: For a brothier bowl, add extra stock at the end; for a thicker one, mash a few potatoes as described in the tips. To make the pot hotter, add finely chopped roasted hot chile or serve a chile sauce on the side. Adding a large amount of hot chile early can make it hard to adjust the heat for a mixed group.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, dividing a large pot among shallow containers so it cools faster. Keep the stew covered in the refrigerator for 3 to 4 days. The potatoes may absorb broth as the stew sits, so stir in a splash of water or stock when reheating. You can freeze portions in airtight freezer-safe containers for about 2 to 3 months for best quality; leave a little room at the top for expansion. Thaw overnight in the refrigerator when possible.
Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe dish. Stir occasionally and heat until the stew reaches 165°F (74°C) throughout, checking with a food thermometer. Bring stovetop portions to a gentle simmer after they reach temperature, then serve. If reheating from frozen, thaw first for more even heating, or warm it slowly in a covered saucepan with a little added broth. Avoid repeatedly cooling and reheating the whole pot, since that makes safe handling and consistent texture harder.
Frequently Asked Questions
Is this the Farmington Indian Center’s exact stew recipe?
No. This is a home-style recipe written for people searching for a Farmington Indian Center stew menu; it is not presented as the center’s published or official recipe. Menus and recipes can change, and community or family versions of regional stews differ. Contact the center directly for current menu details or information about a particular dish.
Can I make the stew ahead?
Yes. Make it through the simmering steps, cool and refrigerate it promptly, then reheat it the next day to 165°F (74°C). The flavors meld as it rests, and the broth may thicken because the potatoes absorb liquid. Add a little broth or water while reheating and adjust the seasoning after it is hot.
Can I use canned hominy, and does it need cooking first?
Yes. Drain and rinse canned hominy to remove the packing liquid, then add it with the potatoes and carrots. It is already cooked, so it only needs time to heat through and take on some of the stew’s flavor. Dried hominy is a different option: it needs to be soaked and cooked separately according to its package directions before going into this recipe.
What can I use if I can’t find roasted green chile?
Use chopped canned mild green chiles, which are widely available and easy to add directly. They make the stew less smoky and often milder than roasted regional chile. For more roasted flavor, use thawed frozen roasted chile if sold in your area. Check the label and taste before adding salt, since canned products vary.
How do I know when the lamb is tender?
After the long simmer, a large piece should yield easily when pressed with a fork and should not feel rubbery or resistant when cut. A thermometer confirms the USDA FSIS safe minimum for whole lamb cuts—145°F (63°C) with a 3-minute rest—but that minimum temperature does not guarantee stew tenderness. For a tender stew, the lamb needs the longer gentle cook described in the steps.
Can I make it in a slow cooker?
Yes, though the browning step still improves flavor. Brown the lamb and soften the onion and garlic in a skillet, then transfer them to the slow cooker with the broth, chile, and spices. Cook on low until the lamb is nearly tender, usually about 6 to 7 hours depending on the cooker and cut. Add the potatoes, carrots, and hominy for the final 1½ to 2 hours, checking that the vegetables are tender before serving. Slow cookers vary, so use the texture checks rather than relying only on the clock.
Related
- French Soup Base: Make Classic Mirepoix
- Colombian Chicken Stew with Potatoes and Simple Hogao
- Curry Island Indian Kitchen Fernandina Beach Curry
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).