Lamb Chile Verde

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 20 -25 tomatillos
• 2 serrano peppers
• 2 pasilla chiles
• 1 anaheim chili
• 1 onion, chunked
• 1/2 bunch cilantro
• 3 -4 chopped garlic cloves
• 1 1/2 tablespoons ground cumin
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 -5 lbs lamb shoulder
• 1 (10 1/2 ounce) can chicken stock
• 2 tablespoons extra virgin olive oil

Recipe

• 1 husk and remove stems and rinse tomatillos.
• 2 remove stems and rinse all peppers and slice in half. depending on your taste you can either leave the seeds in or take them out.
• 3 boil tomatillos and peppers together until the tomatillos are a light yellow and are soft to the touch. don't over cook. you don't want the tomatillos to break open.
• 4 i use a ladle to pull out the tomatillos and peppers.
• 5 place them in a blender.
• 6 roughly chop cilantro leaves and add them to the blender. blend well.
• 7 i leave the peppers in the blender while i brown the lamb in the pot that i will simmer everything inches.
• 8 brown chunked lamb in olive oil and all the seasonings. add onion. add the garlic last so it doesn't burn.
• 9 combine blended peppers with with lamb and chicken stock. simmer on low for 2 hours.
• 10 this is how i freeze it. i find it is best to freeze the chile verde in a flat surface, like a 9x13 pan. spray with pam first.cover and freeze. when completely frozen take out and you can cut to any size to fit your families needs. i take the cut sections and seal them into our foodsaver bags.
• 11 to reheat place sections in to a pan on low and bring to a simmer. then enjoy.
• 12 you and even put the sections into a crock pot set on low and enjoy after a day of work.