Lamb Chili With Tomatoes - Cosmos Cafe, Houston, Tx

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 3 lbs fresh poblano chiles (about 12 large)
• 7 1/2 lbs lamb butt, country-style strips trimmed and cut into 1-inch pieces
• 6 tablespoons flour
• 6 tablespoons vegetable oil
• 6 cups coarsely chopped onions
• 12 large garlic cloves, chopped
• 2 tablespoons dried oregano
• 2 tablespoons ground cumin
• 10 cups chicken stock or 10 cups canned low sodium chicken broth
• 1 (28 ounce) can diced tomatoes with juice

Recipe

• 1 char chilies over gas flame or in broiler until blackened on all sides. enclose in paper bag; let stand 10 minutes. peel and seed chilies.cut into 1-inch pieces.
• 2 place lamb in large bowl. sprinkle with salt and pepper. add flour and toss to coat. heat 4 t oil in heavy large wide pot over high heat. working in batches and adding more oil as needed, cook lamb until brown on all sides, about 6 minutes per batch. using slotted spoon, transfer lamb to large bowl.
• 3 reduce heat to medium. add onions to same pot and stir until tender, about 6 minutes. add garlic, oregano and cumin; stir 2 minutes. return lamb and any accumulated juices to pot; add stock, chilies and tomatoes with juices and bring to boil. reduce heat and simmer uncovered until chili thickens and meat is very tender, stirring occasionally, about 2 hours. season to taste with salt and pepper.