En Fuego Chili Verde

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2 whole onions, chopped
• 8 -10 garlic cloves
• 1 teaspoon epazote (native mexican spice, you can substitute marjoram)
• 4 -5 lbs lamb shoulder, cut into one-inch cubes
• 8 fresh poblano chiles
• 3 jalapenos, seeded and chopped
• 3 jalapenos, with seeds, chopped
• 3 cups chicken broth
• 12 whole tomatillos, roasted and pureed in blender. (canned tomatillos or tomatillo salsa works here too.)
• 1 teaspoon ground cumin
• sea salt
• fresh ground pepper

Recipe

• 1 roast poblano chilies over an open flame or a bbq until skins turn black. put in a plastic bag and seal to steam. after 15 minutes remove skins and seeds; chop into small pieces and set aside.
• 2 brown lamb in pan with small amount of oil. set aside.
• 3 heat onions and garlic in a large (5 qt) dutch oven until shiny.
• 4 add epazote and jalapenos stir until heated through.
• 5 add lamb, cumin, tomatillos and two cups of chicken broth.
• 6 cook covered on low for two hours, adding broth as needed. (don’t add too much, it will be too thin.
• 7 the last 30 minutes, add poblanos.
• 8 salt and pepper to taste.
• 9 the longer it cooks on low the better it is.
• 10 serve by itself with warm buttered tortillas or over rice.
• 11 great the next day.