Thursday, May 21, 2015

Chile Verde With Tequila Lamb Tenderloin

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins


  • Servings: 4
  • 1 lb lamb tenderloin, trimmed and cut into bite sized cubes
  • 2 cups tomatillos, husks removed, washed, and coarsely chopped
  • 2 cups chicken stock
  • 1/2 cup green chili, roasted, peeled, seeded, and chopped
  • 2 serrano chilies, finely chopped
  • 2 garlic cloves, finely minced
  • 1/4 cup red onion, diced
  • 1 yellow bell pepper, diced
  • 1/4 cup tequila, gold
  • 1 tablespoon canola oil
  • 3 tablespoons cornmeal
  • 1 tablespoon dried ancho chile powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/4 cup scallion, sliced
  • 1/4 cup cilantro, freshly chopped


  • 1 heat oil in a large skillet with deep edges or a soup pot over medium high heat.
  • 2 mix cornmeal, chili powder, cumin, some salt and pepper in a bowl. roll in lamb to coat. shake off any excess and reserve the corn meal mixture.
  • 3 toss lamb into pan and saute for about 5-6 minutes until browned on all sides. remove from pan.
  • 4 add onions to the pan -- season with a sprinkle of salt and pepper -- and cook for about 3-4 minutes until softened. add peppers and garlic. reduce heat to medium and cook for 1-2 minutes.
  • 5 add tomatillos, green chilis, and chicken stock. add another sprinkle of salt and pepper if desired - i like to continually layer the seasoning. increase heat to medium high and bring to a boil. add reserved cornmeal mixture, and stir vigorously to avoid lumps. reduce heat back to medium.
  • 6 add tequila and lamb to the pan and cook at medium for 3-5 minutes or until mixture is heated through, thickened, and flavors incorporated.
  • 7 serve in bowls with the fresh scallions and cilantro sprinkled on top.
  • 8 enjoy.

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