Spicy Lamb Tenderloin Green Chili

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 8 ounces anaheim chilies (3-4 peppers)
• 2 tablespoons canola oil
• 1 1/2 lbs lamb tenderloin, trimmed of fat and cut into 3/4 inch pieces
• 3 large onions, chopped (3 cups)
• 3 tablespoons garlic, minced
• 1 lb fresh tomatillo, peeled and diced (about 4 cups)
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano, crushed
• 3 cups reduced-sodium chicken broth
• 1 cup water
• 1 (15 ounce) can no-salt-added navy beans, rinsed and drained
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro leaves

Recipe

• 1 preheat oven to 400 degrees f. arrange chile peppers on a baking sheet. roast for 25 to 30 minutes or until skins are dark, turning once halfway through roasting. place chile peppers in a bowl; cover with plastic wrap and let stand for 10 minutes. carefully remove skins and seeds, chop chile peppers. set aside.
• 2 in a 5-6 quart dutch oven heat oil over medium-high heat. add lamb; cook until browned. add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. add tomatillos, cumin, and oregano; cook for 3 minutes more, stirring occasionally.
• 3 stir in broth and the water. bring to boiling; reduce heat. simmer, uncovered, for 15 minutes, stirring occasionally. stir in beans, lime juice and chopped chile peppers. simmer for 5 minutes more. stir in cilantro and serve.