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Categories:Viewed: 36 - Published at: 8 years ago
Ingredients
- 2 tablespoons lard
- Salt and freshly milled black pepper
- 1 1/2 pounds lamb shoulder, trimmed and cut into 1-inch cubes
- 1 1/2 pounds pork shoulder, trimmed and cut into 1-inch cubes
- 18 long, medium-hot, green chile peppers, stemmed, seeded, and deveined
- 1 1/2 to 2 cups Chicken Stock
- Zest of 1 lemon, cut into julienne and finely diced
Method
- In a large heavy skillet, melt the lard over moderately high heat.
- Lightly salt and pepper the lamb.
- Brown the lamb on all sides and reserve.
- Lightly salt and pepper the pork.
- Brown the pork on all sides and reserve.
- Cut the chiles into long 1/2-or 1/4 inch strips, depending on their size.
- Lightly saute the chiles in the lard until they begin to wilt.
- Remove the chiles and reserve.
- Add the stock to the skillet.
- Bring to a boil and reduce the heat.
- Add the meats and simmer until tender.
- Add the chiles and cook until heated through.
- Fold in the zest and serve.
