Tequila Lamb Chile Verde

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons canola oil
• 3 tablespoons yellow cornmeal
• 1 tablespoon dried ancho chile powder
• 1 lb lamb tenderloin, trimmed and cut into 3/4 inch pieces
• 2 cups coarsley chopped fresh tomatillos (about 12 oz.)
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1 (4 1/2 ounce) can chopped mild green chilies, drained
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 cup thinly sliced green onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons tequila
• 1/4 teaspoon salt

Recipe

• 1 heat oil in large nonstick skillet over medium-high heat.
• 2 combine cornmeal and chile powder in a medium bowl. add lamb, tossing to coat.
• 3 remove lamb from bowl, reserving any remaining cornmeal mixture.
• 4 add lamb to pan; saute 5 minutes or until browned. stir in remaining cornmeal mixture; cook 30 seconds, stirring constantly.
• 5 stir in tomatillos, broth, chiles, and jalapeno; bring to a simmer over medium low heat.
• 6 cook 8 minutes or until tomatillos are tender. stir in onions and remaining ingredients; simmer 1 minute.