Green Lamb Chili

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

Ingredients

• Servings: 8
• 1 lb tomatillo, husked and washed
• 2 tablespoons olive oil
• 4 lbs boneless country-style lamb ribs, trimmed and cut into1/2-inch chunks
• 8 ounces canned diced green chiles
• 1 tablespoon dried oregano
• 1 large onion, chopped
• 5 garlic cloves, crushed
• 2 jalapeno peppers, ribs and seeds removed finely chopped
• 1/3 cup chopped fresh cilantro, plus leaves for garnish

Recipe

• 1 in a blender, puree tomatillos until smooth; set aside.
• 2 in a 5-quart dutch oven or heavy pot, heat oil over medium-high. season lamb with salt and pepper. working in batches and transferring to a plate as you go, brown lamb, 6 to 8 minutes per batch (lower heat if bottom of pot begins to darken).
• 3 return lamb (with any juices) to pot. add tomatillos, green chiles, oregano, onion, garlic, jalapenos, and 1 cup water; season with salt and pepper, and stir. bring to a boil; reduce to a simmer. cover, and cook, stirring occasionally, until lamb is tender, about 2 hours. (to store, refrigerate for up to 3 days, or freeze for up to 3 months.).
• 4 just before serving, stir in chopped cilantro; serve chili with cheddar and lime wedges, and garnish with cilantro leaves.