Chile Verde

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

Ingredients

• Servings: 6
• 2 lbs lamb shoulder, cubed
• 2 cups chicken broth
• 1 large onion, diced
• 2 jalapeno peppers
• 1 cup tomatillo, diced
• 1 small tomato, diced
• 6 poblano chiles
• 4 tablespoons flour
• 2 garlic cloves
• 1/2 teaspoon ground cumin
• salt and pepper

Recipe

• 1 roast chiles under a broiler, turning every 5 minutes or so, until blackened on all sides.
• 2 put the chiles into a paper bag or covered bowl and let them steam for a couple of minutes.
• 3 peel the skin off of the chiles, remove the seeds, and cut them into 1" square strips. finely chop the jalapeño.
• 4 [optional] cut the tomatillos in half and dry roast them in a skillet until they start to pick up some dark spots (about 5 min).
• 5 coat lamb in flour, salt and pepper. brown and set aside.
• 6 add onions and garlic to pan, cook until onions are golden brown.
• 7 add chiles, tomatillos, and tomatoes. fry for about 10min.
• 8 add lamb and chicken stock. simmer for 1-2 hours (until tender/falling apart).
• 9 season to taste with salt and pepper.
• 10 [optional] for an extra layer of flavor and texture, add half an onion, cut into a large dice, 20 min before the end of cooking.
• 11 [variation] for a quicker prep time, brown the onion first, add the meat, scatter on some flour, salt, and pepper, and stir until it colors a bit, and then continue with the remaining instructions.