Lamb Chili Verde

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 3 lbs lamb sirloin roast (bone in)
• 4 poblano peppers (medium to large sized)
• 1 tablespoon olive oil
• 2 large onions (chopped)
• 1 medium bell pepper (chopped)
• 3 -4 garlic cloves
• 2 teaspoons coriander
• 2 teaspoons cumin
• 6 ounces culantro (i use goya reciato but there is recipe recaito posted here very good!)
• 16 ounces salsa verde (jarred)
• 49 1/2 ounces chicken broth
• 3 tablespoons lime juice
• 3 -4 tablespoons fresh cilantro (chopped)
• lime wedge (to garnish)

Recipe

• 1 roast, peel, seed and chop poblano pepper (divide in half).
• 2 over high heat, grill lamb roast to brown on all sides, transfer to plate and cover,.
• 3 in a large pot, add oil, onion, garlic, peppers, coriander, cumin and half of the chopped poblanos - sautee until soft.
• 4 add reciato salsa chicken broth, half of the lime juice and stir to combine.
• 5 once the liquid begins to simmer, return the lamb roast to the pot.
• 6 cover and simmer on low, at least 3 hours (the longer the better) you can make this in a crock pot too, works quite well.
• 7 once lamb is falling off bone, remove from pot. remove the bone and any visible fat and shred the meat.
• 8 return the meat to the pot and stir into the liquids. add remaining lime juice and fresh cilantro. (turn the heat off).
• 9 spoon into bowls and garnish with more fresh cilantro and lime wedges.
• 10 (you can add drained, rinsed canned beans to this near the end of the cooking time to really stretch this to feed a huge crowd).