Karen Ray's Champion Chili Verde

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 teaspoon dried oregano, crumbled
• 1 tablespoon ground cumin
• 3 tablespoons green chili powder
• 1 (19 ounce) can green enchilada sauce
• 32 ounces canned tomatillos, with their liquid
• 1 (7 ounce) can hot salsa verde
• 3 1/2 lbs lamb sirloin roast, cubed
• lard or oil, as needed,to brown
• 2 cups finely minced onions
• 1 1/2 tablespoons pressed fresh garlic
• 2 lbs diced green chilies, fresh or frozen
• 2 cups very finely minced mixed fresh green peppers
• 1 teaspoon lime juice
• 1/2 cup finely chopped cilantro leaf

Recipe

• 1 in a small bowl, combine oregano, cumin, and chile powder.
• 2 in a chili pot, combine enchilada sauce, tomatillos, and salsa verde.
• 3 press tomatillos against the side of the pot to crush.
• 4 add the oregano mixture to the liquids.
• 5 heat to boiling.
• 6 reduce heat and simmer, stirring frequently.
• 7 brown the meat in lard or oil in batches with onions and pressed garlic.
• 8 drain meat and add to chili pot.
• 9 add diced green chiles.
• 10 return pot to simmer.
• 11 after 2 hours, add half of finely minced green peppers.
• 12 add salt, as desired.
• 13 taste and adjust, adding additional minced peppers as desired.
• 14 after 2 1/2 hours thicken or thin, as needed.
• 15 after 2 3/4 hours, adjust salt and other seasonings as needed.
• 16 just before serving, add lime juice and cilantro.