Crock Pot Guisado Verde

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 2 lbs boneless lamb shoulder
• 1 large onion, coarsely chopped
• 3 garlic cloves, chopped
• 2 (12 ounce) cans tomatillos, drained and chopped
• 1 (7 ounce) can diced green chilies
• 1 -2 fresh jalapeno pepper, sliced
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon dried oregano
• salt and pepper
• 1 quart water
• 1 cup shredded monterey jack cheese
• 1/4 cup sour cream
• fried corn tortilla strips (to garnish)

Recipe

• 1 heat the oil in a large skillet over medium heat and brown the lamb on all sides. reserving the juices in the skillet, transfer the lamb to the crock pot.
• 2 in the skillet with the lamb juices over medium heat, saute the onion and garlic about 1 minute. transfer to the crock pot along with skillet juices.
• 3 mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the crock pot. season with oregano, salt and pepper. pour in 1 quart of water or enough to cover all ingredients.
• 4 cover and cook on high for 6-7 hours.
• 5 remove lamb from crock pot and shred with a fork. return shredded lamb to the crock pot.
• 6 spoon the crock pot mixture into bowls and top with cheese, sour cream and tortilla strips to serve.