Hey, Catspaw, that's quite a lamb stew! Will have to try it.
This is one we do often.

POSOLE (New Mexican pork stew)

2 pounds pork tenderloin, cubed
2 onions, chopped
1-2 bay leaves
1 tablesoon drippings or other fat
1/2 teaspoon orégano
1 cup red chile pulp OR 2 tablespoons pure Chimayo
medium hot chile powder
2 cans Ortega green chile, chopped
3 cans white hominy (about 1 qt.)
1 teaspoon salt
Hot water

Fry onions in fat. Add pork and blend. Brown slightly (should still be faintly pink on the inside of cubes). Add hominy, chile and seasoning.
NOTES: If chile powder is used, mix with one tablespoon flour and stir into fat. Use only enough hot water to get the posole to a nice, stew-consistency.
Cook only long enough for pork to become tender (Try after about 1 hour). Pork tenderloin is easily overcooked.
If not familiar with pure chile powder, start with two tablespoons and adjust to taste. Flavorful Chimayo, San Juan or other New Mexico chile powder is available in specialty stores in most larger centers. Commercial chile powder sold alongside other spices in the supermarket is mostly flour, etc.; the "real thing" can be a shock! Old timers made posole with pigs feet and other poor meats.