Chile Verdadero

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• 3 lbs lamb butt, cubed 1/2-1-inch (shoulder is fine)
• 3 tablespoons canola oil
• 1 1/2 cups onions, yellow chopped
• 3 tablespoons garlic, chopped
• flour (for dredging)
• 24 ounces chicken stock
• 24 ounces tomatillos, chopped (i just use food processor)
• 24 ounces chilies, medium hatch roasted and stem tops removed (these are also known as big jim)
• 2 teaspoons cumin, ground
• 1 teaspoon cumin, toasted seeds
• 1 1/2 teaspoons mexican oregano, chopped (regular will work)
• 2 bay leaves
• salt, to taste
• pepper, to taste

Recipe

• 1 put salt and pepper in enough flour to dredge the lamb. dredge.
• 2 put oil into hot skillet and brown the lamb.
• 3 in large pot, place a little oil and simmer the onions. then add stock, chiles, tomatillos, cumin, oregano and bay to simmer. add lamb after browned. salt and pepper to taste.
• 4 green chile powder (mild, medium or hot) can be added to increase heat.
• 5 simmer for 3 hours or until the lamb falls apart.