Lamb Chili Verde

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• 2 lbs lamb
• 6 small jalapeno peppers
• 6 serrano peppers
• 3 anaheim chilies (optional)
• 8 tomatillos
• 1 large sweet onion
• 1/2 cup fresh cilantro
• 1 tablespoon garlic, minced
• 1 (4 ounce) can green chilies
• 1 (10 ounce) can diced tomatoes
• 1 (14 ounce) can tomato sauce
• 2 cups chicken broth
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 tablespoons cornstarch
• 1/4 cup flour, for browning the lamb
• 1 teaspoon salt, for browning the lamb
• 1 teaspoon pepper, for browning the lamb

Recipe

• 1 cut the lamb into small chunks. you can use lamb roast, lamb loin, or boston butt.
• 2 husk the tomatillos, de-stem them, and cut them into large chunks.
• 3 cut the jalapenos, anaheim peppers, and serrano peppers into large chunks.
• 4 put tomatillos and peppers and cilantro in a food processor, puree them all.
• 5 add the can of green chilis, diced tomatos, and tomato sauce to the food processor.
• 6 continue blending until the mixture is a consistant color.
• 7 pour the vegetable pure.cut the lamb into small chunks. you can use lamb roast, lamb loin, or boston butt.
• 8 husk the tomatillos, de-stem them, and cut them into large chunks.
• 9 cut the jalapenos, anaheim peppers, and serrano peppers into large chunks.
• 10 put tomatillos and peppers and cilantro in a food processor, puree them all.
• 11 add the can of green chilis, diced tomatos, and tomato sauce to the food processor.
• 12 continue blending until the mixture is a consistant color.
• 13 pour the vegetable puree into a crock-pot.
• 14 add the chicken broth, oregano, cumin, and chili powder.
• 15 turn the crock-pot on high and cover.
• 16 dust the lamb with flour, salt and pepper.
• 17 heat 2 tablespoons olive oil, shortening, or lard in a frying pan.
• 18 add the garlic and onions, sauté until the onions are tender.
• 19 add the lamb, brown it thoroughly.
• 20 pour the entire pan’s contents (including drippings) into the crock-pot.
• 21 cook in the crock-pot on high for 2 hours.
• 22 after 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. for very tender lamb, cook on low heat for 8 or more hours.
• 23 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. add more if you want to thicken it further.
• 24 serve over bean burritos. i used flour tortillas, with refried beans, chopped onions, and cheese wrapped inside. bake the burritos in the oven at 400 for 15-20 minutes (until the tortilla just barely starts to dry out). cover them with the chili verde and lamb, then garnish (or further smother) with onions and cheese.