Lamb Chili Verde

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 16
• 6 lbs lean lamb
• 1/4 cup vegetable oil or 1/4 cup lard
• 2 large yellow onions, chopped
• 6 large garlic cloves, minced
• 1 tablespoon sea salt
• fresh ground black pepper, to taste
• 1 tablespoon cumin
• 8 medium poblano chiles, seeded and chopped
• 4 large jalapenos, seeded and minced
• 2 large yellow bell peppers, seeded and chopped
• 4 cups chicken stock
• 3 lbs fresh tomatillos, husks removed
• 1 bunch cilantro leaf, chopped

Recipe

• 1 trim off any excess fat from the lamb and cut into 2 inch squares. in a large (6 to 8 quart) stock pot, over a high heat, sear the lamb in the vegetable oil until golden brown. remove the lamb from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. in the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. add the cumin, lamb, and chicken stock, and cook for 1/2 hour.
• 2 add the poblanos, jalapenos, and bell peppers. puree the tomatillos and cilantro in a blender. add them to the pot and cook an additional 30 to 45 minutes. (mine took a bit longer for the meat to get tender). serve with beans and rice. garnish with grated sharp cheddar cheese.