This chunky lamb green chili features Mexican spices and can be served as a chili with thick gravy or taco.
Spicy Green Chili with Lamb Chunks
- 3.5-4 lb. boneless leg of lamb
- 2 pounds tomatillos
- 1 large red onion sliced
- 4 tsp. minced garlic
- 2 tsp. ground cumin
- 1 tsp. fennel seed
- 1 tsp. coriander seed
- 1.5 cups chicken broth
- 2 jalapenos diced
- 1 bunch fresh cilantro, chopped
- Optional: garnish with additional cilantro and/or lime wedges serve with corn or flour tortillas
- Remove husks and wash tomatillos to start.
- Score each tomatillo and lay on a lined baking sheet with the onions and garlic.
- Broil until the tomatillos have charred and the insides are bubbling.
- Remove from oven and set aside.
- Meanwhile, heat a cast iron pot over medium heat.
- Season lamb with salt and pepper and place in pot.
- Place the lamb, fatty side down to render the fat.
- Continue to fry until lamb browned on one side and then flip.
- Continue turning lamb until all sides are golden brown.
- Remove from heat, set lamb aside and drain fat/oil from pot.
- While lamb is browning, puree tomatillos, garlic, and onion until no large chunks remain.
- Add tomatillo mix to the pot along with the chicken broth, reamining spices, cilantro, jalapenos, and lamb.
- Reduce heat to low and simmer until the meat is tender and sauce has reduced about two hours.
Not a fan of lamb? You could also try using ground pork instead.