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Lamb Green Chili

Green Chili also known as Chile Verde made with lamb breast braised in char roasted tomatillos, onions and garlic. A Texmex favorite.
Course Entree, Soups & Stews
Cuisine American, Best, Mexican
Level Beginner, Intermediate
Main Ingredient Lamb
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb

Ingredients

  • 1.5 pounds tomatillos
  • 1 onion large (cut into 8 wedges)
  • 6 large cloves garlic
  • 1 lamb breast (about 2.5 pounds,cut along each rib)
  • 1 teaspoon cumin seed
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon coriander seed
  • 1 cup chicken stock
  • handful cilantro , chopped (about 1/2 cup)
  • 1 jalapeno , seeded and minced
  • 1 cinnamon stick
  • 1 bay leaf

Instructions

  1. Remove the husks from the tomatillos and thoroughly wash the sticky soapy substance off the surface of the fruit. Cut a plus sign on the bottom of each tomatillo to keep them from exploding in the oven and place them on a baking sheet along with the onion and garlic. Move the oven rack to the top position and broil on high until the tops of the tomatillos are black and bubbling caramelized liquid from their cores. Remove the pan from the oven and allow them to cool a bit. Add them to a blender of a food processor and pulse a few times until there are no large chunks of onion remaining (it should still be chunky).
  2. Heat a heavy bottomed pot large enough to accomodate the lamb in one layer over medium high heat. Generously salt and pepper the lamb breast. When the pot is hot, place the ribs in the pan with the fattest side down. You want the fat to render out and help get the lamb golden brown. Let it fry undisturbed until the lamb is golden brown on one side (about 5 minutes). Turn and repeat on the other 3 sides. Remove the lamb from the pot and drain most of the oil from the pan.
  3. Add the cumin, fennel and coriander to the pot and fry in the remaining oil until the spices start popping. Add the pureed tomatillos and onions to the pot along with the chicken stock, cilantro, jalapeno, cinnamon and bay leaf. Return the lamb breast to the pot and turn the heat down to medium low. Simmer partially covered until the meat is falling off the bones (2-3 hours). Skim any excess fat off the surface and adjust salt as needed, add some honey if you want it sweeter, and serve with hot corn tortillas.