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.
25m
PREP TIME
2hr
COOK TIME
456
CALORIES
16
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- 3 1/2 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon freshly ground McCormick Gourmet™ Organic Whole Black Peppercorns
- 2 tablespoons olive oil
- 2 medium onions, coarsely chopped (about 2 cups)
- 3 cloves garlic, finely chopped (about 1 tablespoon)
- 3 tablespoons flour
- 1 cup dry white wine
- 2 cups beef stock
- 4 tomatillos, chopped (about 1 cup)
- 2 teaspoons McCormick Gourmet™ Organic Crushed Rosemary
- 2 teaspoons McCormick Gourmet™ Organic Thyme Leaves
- 1 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1 leaf McCormick Gourmet™ Organic Turkish Bay Leaves
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
- 4 Ladle stew into serving bowls. Top with a dollop of sour cream and cilantro.
