2 lbs. cubed lamb (breast, shanks or whatever)
1 (6 oz.) can pitted olives
1 (16 oz.) can tomatoes
1 (16 oz.) can of hominy
1 lg. green pepper, diced
2 cubes (or tsp.) beef bouillon
1 tbsp. chili powder

Roll lamb cubes in flour. Saute in small amount of oil until brown. Place in a Dutch oven or 2 quart pan. Drain liquid from the can of olives. Pour the olive liquid over the meat. Add the canned tomatoes. Add additional liquid (water or broth) needed to cover the meat.

Broth can be made with the beef bouillon per package directions. Simmer the meat until tender. Add hominy, chili powder, green peppers and the reserved olives. Simmer 10 to 15 minutes.