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Tender 2-Hour Lamb Chile Colorado Recipe to Wow Guests

Lamb Chile Colorado
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A rich and hearty Mexican stew made with tender chunks of lamb simmered in a flavorful red chile sauce.

Ingredients

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  • 2 lbs lamb shoulder, cut into chunks
  • 4 dried ancho chiles
  • 3 dried guajillo chiles
  • 2 cups chicken broth
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 1 tbsp all-purpose flour (optional for thickening)

Instructions

  1. Remove stems and seeds from dried chiles. Toast them lightly in a dry pan for 30 seconds.
  2. Soak chiles in hot water for 15 minutes until softened. Blend with chicken broth until smooth.
  3. Heat oil in a large pot. Brown lamb chunks on all sides, then remove and set aside.
  4. In the same pot, sauté onion and garlic until soft. Add cumin, oregano, and salt.
  5. Return lamb to pot. Pour in chile sauce and bring to a simmer.
  6. Cover and cook on low heat for 2 hours or until lamb is tender.
  7. If needed, thicken sauce with flour dissolved in water.
  8. Serve hot with rice or tortillas.

Notes

  • For extra heat, add a dried arbol chile.
  • Trim excess fat from lamb for a leaner dish.
  • Tastes even better the next day as flavors develop.

Nutrition

Find it online: https://www.recipekitchenhub.com/lamb-chile-colorado-recipe/