Dry the meat and dredge in the flour. Brown the lamb, onion and garlic in the oil. Add the chile, juniper berries and oregano. Add the water and simmer for 1 1/2 hours or until the meat is tender. Add the hominy and simmer 15 minutes. This is good with cheese and minced Italian parsley sprinkled over the top.

From: Mary Filmore. Via Rec.food.recipes
Posted By: Mary Filmore
Post Date: 19 Apr 1998