Pete's & Olga's Chili Verde

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 3 lbs boneless lamb shoulder, in 1 inch cubes
• 6 tablespoons olive oil
• 1 yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 3 green onions, sliced thin
• 5 garlic cloves, minced
• 2 serrano peppers, minced
• 1 teaspoon cumin
• 1 1/2 teaspoons oregano (mexican)
• 1 (28 ounce) can green enchilada sauce (las palmas)
• 1 (16 ounce) green enchilada sauce (small can or herdz)
• 3/4 cup cilantro, chopped

Recipe

• 1 boil lamb gently for 20 minutes.
• 2 sauté boiled lamb in 3 tbsp olive oil until browned and almost crusty, and set aside.
• 3 sauté onion, in stock pot, in 3 tbsp olive oil, adding green pepper, serrano pepper, cumin, oregano, and garlic as you go- in that order.
• 4 add lamb.
• 5 then add enchilada sauce and green sauce.
• 6 simmer, covered about 45 minutes.
• 7 just before done check for seasonings and add cilantro.