1-12 oz. package of blue or white corn posole
1 ½ lbs. diced lamb
2-3 Tbsp olive oil
1 medium onion, diced
1 clove garlic, minced
2 tsp. Sichler Farms red chile powder
½ tsp. oregano (optional)
Salt & pepper
Empty the posole into a non-reactive bowl and cover with water. Soak overnight. Drain and place the posole into the slow cooker and cover with 4 cups of water. Cook on high for 1 hour.
While the posole is cooking, sauté the onion and garlic in olive oil in a frying pan. Remove and set aside. Lightly season the lamb with salt and pepper and brown the lamb in batches. Add more olive oil if needed. Add the onion and garlic back in and stir the mixture with the red chile powder for a few minutes.
Add the meat, onion and spice mixture to the posole and cook for another 2 hours on high heat then reduce to low and cook until the posole is tender – about another 4-5 hours. Taste and season with salt and more chile powder if you like.
Serve hot with the chopped cilantro and sliced radishes.