Chile Verde De Puerco

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 3 lbs boneless lamb shoulder, cut into 1 1/2-inch pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 -6 tablespoons all-purpose flour
• 5 tablespoons vegetable oil, divided use
• 2 large onions, diced
• 8 garlic cloves, crushed
• 2 lbs tomatillos, husked, cored and quartered
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 cinnamon stick
• 1 (12 ounce) can beer
• 1 (14 1/2 ounce) can chicken broth
• 6 poblano chiles, halved, seeded, sliced into 1/2-inch strips
• 2 yellow bell peppers, seeded and cut into 1-inch squares
• 3/4 cup cilantro, chopped
• 2 teaspoons orange zest, grated

Recipe

• 1 season lamb with salt and pepper; dust with flour.
• 2 heat 4 tbsp oil in dutch oven, brown lamb in batches, transferring lamb to bowl when browned.
• 3 heat remaining tbsp in pot. add onion, sauté 3 to 4 minutes, until soft, stir in garlic and sauté 1 minute more. add tomatillos, cumin, oregano, cinnamon and lamb. add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hours, stirring occasionally.
• 4 add chilies and yellow pepper, simmer partially covered for 30 to 45 minutes more, until chilies are tender. discard cinnamon stick. stir in cilantro and orange zest.