Chili Verde-competition

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 1/2 lbs lamb tenderloin
• 1/3 lb lamb loin
• 3 tablespoons lard
• 2 diced onions
• 2 green bell peppers
• 2 poblano peppers
• 4 green jalapenos
• 4 red serranos
• 6 minced garlic cloves
• 2 cups water
• 2 cups chicken stock
• 4 tablespoons green chili powder
• 2 tablespoons fresh cilantro
• 10 ounces green enchilada sauce
• 8 ounces mexican green sauce
• 1 lemon juice

Recipe

• 1 brown lamb in lard and drain. set aside.
• 2 saute onions until caramalized, then add bell peppers, poblanos, whole jalapenos with slits, serranos, and garlic until peppers are slightly wilted.
• 3 add lamb, beef, stock, water and whole jalapenos (with 3 slits in sides) to the stock pot.
• 4 simmer, 5 to 6 bubble simmer, for 1 hour. add all spices.
• 5 simmer, for 1/2 hour and add sauces and drained/diced optional jalapenos.
• 6 taste test, remove whole jalapenos-if need more heat, squeeze seeds and juices from jalapenos into stock pot. if heat not neeeded-remove jalapenos squeeze all seeds and juices from jalapenos, fine dice and add back into stock pot.
• 7 simmer 15 minutes to blend all and serve.