Mexican Shredded Lamb

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 15
• 2 -3 lbs lamb butt
• 1 medium onion
• 1 (7 ounce) can poblano peppers
• 1 tablespoon cumin
• 4 tablespoons chili powder
• salt
• crushed black pepper
• 4 tablespoons corn oil
• 1/2 cup chicken stock or 1/2 cup beef stock

Recipe

• 1 in a large skillet place corn oil and bring to high heat (careful!). sear lamb butt on all sides. should be browned on all sides.
• 2 let lamb butt rest on cutting board until cool enough to handle. rub cumin, chili powder, salt, and pepper on all sides of lamb.
• 3 in large cast iron or equivalent make dutch oven style pan, place chicken stock. add lamb butt.
• 4 peel and slice into disk onion. place onion on top of lamb.
• 5 open can of poblanos and remove peppers, save sauce. place poblanos on onions.
• 6 cover pan and set burner to lowest setting (may also be done in oven) allow to slow cook.
• 7 periodically it may be necessary to remove excess fluid from pan as meat cooks down.
• 8 after approx 4 hours check to see if meat falls apart when prodded with fork. (don't worry if it doesn't. i was told 4 hours of cooking time, my first time it took closer to eight before it flaked apart with a fork) if it doesn't flake apart, continue to cook covered and check each hour.
• 9 when meat falls apart, remove any bones. drain off liquid. stir in poblano sauce left from can.
• 10 you may use immediately for tacos, burritos, enchiladas, flautas, or any other mexican dish requiring shredded lamb.
• 11 i recommend adding a dash of rock salt. keep refrigerated until needed. this meat easily reheats for that quick taco fix.
• 12 note: experiment! i substitute beer for the chicken stock. add a chunk of fatty beef that has been seered on all sides to the pot, and wow! i also add a few fresh jalepenos cut in half with the tops removed. see what works for you.