Chili Verde

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 lbs lamb shoulder
• 1 lb lamb soup bones
• 44 ounces tomatoes
• 23 ounces tomato sauce
• 1 tablespoon garlic
• 3 1/2 cups hot water, use juice from tomatoes as part of water
• 21 ounces ortega whole green chilies
• diced ortega hot pepper
• 1 tablespoon sugar
• 1 1/2 tablespoons salt

Recipe

• 1 lean out the roast, should leave about 2 1/2 lb meat to cut into 1/2 " pieces.
• 2 fry lamb & bones over low until browned and meat slightly dry, drain off all grease.
• 3 strain tomatoes with colander & coursely chop tomatoes, saving juice to use as part of water.
• 4 combine tomatoes, tomatoes sauce, garlic, hot water, lamb and bones in same sauce pan, bring to a boil & boil for 20 minutes.
• 5 add spices, chopped hot peppers to taste and chopped chili strips, continue to boil for another 20 minutes.
• 6 finish by cooking on med until desired thickness, usually about another 20 minutes.
• 7 remove bones and serve.