*  Exported from  MasterCook  *

                             Fiery Chili Soup

Recipe By     : New York Times Bread & Soup Cookbook by Yvonne Young Tarr
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili,Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Cooking oil
   2      pounds        Boned lamb -- cut into 2" cubes
   5                    Dried juniper berries -- crushed
     1/4  teaspoon      Black pepper -- freshly ground
   2                    Yellow onions
   5                    Green peppers
   4 1/2  cups          Canned hominy -- with juice
   3                    Green chili peppers -- sliced
   1      small         Dried hot red chili pepper -- crushed
   1 1/2  teaspoons     Salt
   2      cloves        Garlic -- crushed
   1 1/2  teaspoons     Oregano
     1/4  cup           Fresh parsley -- minced
   5      cups          Water
  10                    Scallions -- chopped

The Zuni of the Santa Fe area favor this peppery soup.

Heat the oil in a large heavy kettle.  Sprinkle the lamb pieces with
flour and saute 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 drin on
paper towels.  Add the chopped onions to the kettle and saute 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 1 1/2 hours.  Sprinkle with chopped scallions.
Serve immediately with Adobe bread (see recipe) slathered with
butter.

Serves 8



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