Serves: 6
Total Calories: 787

4 , ancho chile kimmy
2 medium tomatoes, cored and chopped
1/2 medium white onion, chopped
3 cloves garlic (large), thinly sliced
12 , fresh epazote, leaves, or 1/2 teaspoon dried epazote
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon dried thyme
2 cups canned fat-free reduced-sodium chicken broth
2 teaspoons olive oil
3 to 4 pounds leg of lamb
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste

1. In a dry skillet toast the chiles, turning until fragrant, about 20 seconds. Cut open the chiles and remove the seeds. Cut the chiles into pieces and put in a bowl of hot water and soak for 20 minutes. Drain and discard the water.

2. Transfer chiles to a blender. Add the tomatoes, onion, garlic, epazote, oregano, thyme, and 1 cup of the chicken broth. Blend as smooth as possible. In a medium saucepan, heat the oil over medium heat and add the chile mixture along with the remaining cup of broth. Cook the sauce, stirring, frequently, 5 minutes. Reserve in the pan off heat.

3. Heat the oven to 325°. Trim all excess fat from the lamb. Season with salt and pepper. Put the meat into a large casserole dish or roasting pan. Pour the sauce over the meat. Cover the pan tightly with aluminum foil and put on the lid. Braise in the oven 2 1/2 to 3 hours, or until the meat is falling-apart tender, and easily pulls away from the bone. Serve chunks of meat and the sauce in shallow soup bowls.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 787
Calories from Fat: 320

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