*  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    : 
   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      freshly ground black pepper
    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           minced fresh parsley
    5      cups          water
   10                    scallions -- chopped
 
 serves 8
 
 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 int
 o the kettle as the meat browns.  Meanwhile peel and chop the onions.  Remove t
 he meat from the oil and drin on paper towels.  Add the chopped onions to the k
 ettle 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 ga
 rlic, oregano, and minced parsley.  Pour in the water and simmer, covered, for 
 1 1/2 hours.  Sprinkle with chopped scallions.  Serve immediately with Adobe br
 ead (see recipe) slathered with butter.
 
 
 
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