Chile Verde (green Chile)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 2 1/2 lbs lamb shoulder
• 1 lb lamb soup bones
• 1 (22 ounce) can tomatoes
• 1 (16 ounce) can tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (8 ounce) can tomato sauce
• 1 tablespoon garlic powder
• 3 1/2 cups hot water
• 3 (7 ounce) cans diced green chili peppers, strips (ortega brand preferred)
• 1 ounce diced hot pepper
• 1 tablespoon sugar
• 1 1/2 tablespoons salt

Recipe

• 1 cut lamb into 1/2 inch cubes and with the lamb bones, fry over low heat until brown and the meat is slightly dry. if lamb is very fatty, pour off grease until you only have 4-5 tbsp left.
• 2 using a colander, strain tomatoes into an 8-qt sauce pan and rough chop the tomatoes. add tomato sauce, garlic, hot water and cooked lamb and bones to tomatoes.
• 3 bring to rapid boil and continue boiling for 20 minutes, stirring frequently.
• 4 add spices, chopped hot peppers and chopped chili strips and continue to boil for 20 more minutes, stirring frequently.
• 5 lower heat to medium and continue cooking for 20 minutes.
• 6 remove bones and ready to serve.
• 7 may be refrigerated for 1 week or frozen for three months.