Chili Verde

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 lb boneless lamb shoulder, trimmed of fat and cut into 3/4 inch cubes
• 1 (28 ounce) can tomatoes
• 2 medium onions, chopped
• 1 1/2 cups celery, thinly sliced
• 1 teaspoon dry oregano
• 1/2 teaspoon rubbed sage
• 2 dried bay leaves
• 1 large green bell pepper (about 8 oz)
• 2 anaheim chilies
• 2 poblano peppers, seeded and chopped (3 to 4 oz. total)
• 4 cups cooked rice
• fresh cilantro stem

Recipe

• 1 place lamb in a wide nonstick frying pan.
• 2 drain about 1/2 cup liquid from tomatoes into pan. bring to a boil over high heat; then reduce heat, cover, and simmer for 30 minutes.
• 3 uncover pan; add onions, celery, oregano, and sage.
• 4 cook over high heat, stirring often, until liquid has evaporated and drippings are browned (8 to 10 minutes).
• 5 add bay leaves. cut up tomatoes then add tomatoes and their remaining liquid and stir to scrape browned bits free.
• 6 reduce heat, cover, and simmer for 30 more minutes.
• 7 stir in bell pepper and chilies; cover and continue to cook stirring occasionally until lamb is very tender when pierced (about 15 more minutes).
• 8 if chili is too thin, uncover and simmer until it's as thick as you like.
• 9 skim and discard fat, if necessary.
• 10 to serve, spoon chili over rice and garnish with cilantro sprigs.