Friday, January 28, 2011

Chili verde with lamb, ancho chili sauce

The joys of living in California. Yesterday the sun was shining, the weather was cool, and my entire being felt at ease. My friend came over to take advantage of the beautiful day by cooking for a porch picnic with me. The stew was so good I can't resist sharing with the world. I'm told it's even better the day after so I am really looking forward to lunch today.

Chili verde: ½ onion or so, garlic, cumin, 1 jalapeño, tomatillos, stock (optional), lamb, potatoes, cilantro, queso fresco
Ancho chili sauce: ½ onion, 4 ancho chilies whole, 3 garlic cloves, cumin (optional: citrus)

Ancho chili sauce:
Rough chop ½ onion, put in a pot.
Add 4 ancho chilies (dried poblano peppers) whole
Rough chop/add 3 cloves garlic.
Cover with water and boil to rehydrate the peppers and flavor the water. Season as necessary with cumin, salt, and pepper
Puree smooth to nice consistency, add extra liquid or citrus to change the flavor a little (we added a squeeze of orange).  

Chili verde:
Sweat  ½ onion with garlic, add cumin, add 1 jalapeño cut up.
Peel and add tomatillos.
Add water, steam cook, covering the pot with a lid.
Once tomatillos are tender puree the whole mix in blender. Set aside.
Cut lamb into cubes and cover with flour, salt, and pepper.  
Oil pot – wait till it's smoking. Brown cubed lamb in oil.
Discard oil (but leave flavor in the pan).
Cut potatoes into cubes.
Return tomatillo puree, stock (to thin consistency - sub water if needed), lamb, and cubed potatoes to pot and simmer for at least 30 min, until the potatoes are cooked.
Adjust seasoning with cumin, salt, pepper.
Stir in Cilantro sprigs at the last minute.
Drizzle the ancho chili sauce on top.
Top with queso fresco.

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