Serves 6.
1 medium onion, thinly sliced
1 Tbsp canola oil
2 cups lamb shoulder, diced
3 cups water
3 cups beef broth
2 cups dried posole corn or canned hominy
1 tsp salt
1 tsp ground red chile
Sauté onion in oil in a large heavy saucepan, until onion is slightly wilted. Add lamb, water and broth, and simmer until tender, 1-1/2 to 2 hours. Add corn, salt and chile, and cook until tender (if you're using canned hominy, cook for at least 20 minutes).