New Mexico's Best Chili Verde

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

Ingredients

• Servings: 10
• 5 roasted pasilla chiles
• 3 lbs lamb shoulder, cut into 1/4 cubes
• 1 brown onion
• 4 roasted garlic cloves
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 6 roma tomatoes
• 4 cups chicken stock
• 1 brown onion
• 1/4 cup flour

Recipe

• 1 lightly brown lamb cubes in some olive oil and remove from pot.
• 2 brown diced onions for about 10 min or until onions are caramelized
• 3 add roasted garlic.
• 4 add back the meat.
• 5 add flour and cook it for a couple of minutes to remove the flour taste then add tomatoes and roasted dry chilies.
• 6 pour chicken broth in a blender and blend chili and broth. add the chili chicken broth to stew.
• 7 bring mixture to boil and simmer.
• 8 add sugar, salt and pepper.
• 9 allow mixture to thicken and thoroughly finish cooking the lamb.