tablespoons masa harina (dissloved in 1/2 cup warm water)
1⁄2
loaf garlic bread, cut into 1-inch cubes
NUTRITION INFO
Serving Size: 1 (393) g
Servings Per Recipe:
6
AMT. PER SERVING% DAILY VALUE
Calories: 664.5
Calories from Fat 381 g57 %
Total Fat 42.3 g65 %
Saturated Fat 16.4 g82 %
Cholesterol 110.4 mg
36 %
Sodium 1458.6 mg
60 %
Total Carbohydrate
38.5 g
12 %
Dietary Fiber 7.7 g30 %
Sugars 9.9 g39 %
Protein 34.1 g
68 %
Advertisement
DIRECTIONS
Heat oil in a Dutch oven; add in garlic; cook until soft.
Add in lamb; cook until browned; drain off excess fat.
In a food processor or blender, puree the tomatillos; add to the pot along with cumin, jalapeno powder, chili powder, cilantro, sugar, salt, lemon juice, parsley, and 2 cups water.
Bring to a boil; cook at a slow boil for 30 minutes, partially covered.
Add in beans; cook 10 minutes; add masa harina mixture; cook 7 minutes; remove from heat.
This chili is on the soupy side even when bound with the masa harina.
It is best served in soup bowls and topped with crusty cubes of garlic bread that can be used to sop up the good juices.