Cat Cora’s variation on the traditional Mexican Chile Verde uses lamb instead of pork and omits the chiles to tone down the heat level. The result is a savory stew perfect for all palates. Photo credit: Monet Moutrie from Anecdotes & Applecores.
Season lamb cubes with sea salt and pepper. Heat oil in 5-quart Dutch oven on medium-high heat. Add 1/2 of the lamb cubes; cook 4 to 5 minutes or until browned on all sides. Remove lamb from pan. Repeat with remaining lamb cubes. Add onions and garlic to pan; cook and stir on medium heat 5 to 8 minutes or until onions are softened. Sprinkle with flour. Cook and stir 1 minute
Stir wine into pan. Bring to boil, stirring to release browned bits in bottom of pan. Return lamb to pan. Add beef stock, tomatillos, rosemary, thyme, cumin and bay leaf. Return to boil. Reduce heat to low; cover and simmer 1 1/2 hours
Remove lamb from pan. Bring sauce to boil on high heat. Cook 10 minutes or until sauce is thickened. Skim fat from sauce. Return lamb to sauce; cook until heated through
Ladle stew into serving bowls. Top with a dollop of sour cream and cilantro
Test Kitchen Tip: Tomatillos are related to the tomato and are green in color and enclosed in a papery husk. Choose firm fruit with fresh looking husks. They are available in the produce section of most groceries or in Hispanic markets.
This recipe was created by Cat Cora, Bon Appétit Executive Chef.