Slow Cooker Guisado Verde

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 2 pounds boneless lamb shoulder
• 1 large onion, coarsely chopped
• 3 cloves garlic, chopped
• 2 (12 ounce) cans tomatillos, drained and chopped
• 1 (7 ounce) can diced green chile peppers
• 2 fresh jalapeno peppers, sliced
• 1/2 cup fresh chopped cilantro
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 quart water
• 1 cup shredded monterey jack cheese
• 1/4 cup sour cream
• 4 sprigs fresh cilantro, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs 15 mins

Ready Time: 7 hrs 30 mins


• heat the oil in a large skillet over medium heat, and brown the lamb on all sides. reserving the juices in the skillet, transfer the lamb to a slow cooker.
• in the skillet with the lamb juices over medium heat, saute the onion and garlic about 1 minute. transfer to the slow cooker, along with skillet juices.
• mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. season with oregano, salt, and pepper. pour in 1 quart water, or enough to cover all ingredients. cover, and cook on high for 6 to 7 hours.
• shred the cooked lamb with a fork. spoon the slow cooker mixture into bowls, and top with monterey jack cheese, sour cream, and fresh cilantro sprigs to serve.