15 minutes to prep
120 minutes to cook
Ingredients
2 tablespoons virgin olive oil (C=0g)
1 lamb shoulder (about 4 pounds), trimmed of excess fat (C=0g)
2 cups large diced red onions (C=19.8g)
4 tablespoons minced garlic (C=4g)
3 tablespoons chili spice, or more per your taste (C=12.4g)
12 cups light chicken or vegetable stock (C=0g)
1 (12-ounce) can Italian plum tomatoes, drained and crushed (C=18g)
1/4 cup tomato paste (C=12g)
Sea salt (C=0g)
1/2 tablespoon ground black pepper (C=2g)
1/2 cup red wine vinegar (C=1g)
2 ripe avocados, peeled and diced (C=24g)
1/4 cup low- or no-fat sour cream (C=4g)
1 cup grated pepper jack cheese (C=1g)
1/4 cup snipped fresh cilantro leaves (C=.4g)

Directions:
Preheat oven to 375 degrees.

Heat olive oil in large oven-proof pot over high heat. Add lamb, searing on all sides until golden, about 10 minutes.

Remove lamb and reserve. Add onions to the pot, cooking until they begin to brown, about 5 minutes.

Add garlic and chili spice, cooking for a couple of minutes to begin the release of their flavors.

Return lamb to the pot. Add stock, crushed tomatoes and tomato paste, bringing to boil over high heat. Generously season the liquid with salt and pepper.

Place large sheet of aluminum foil, dull side up, over surface of the liquids, up the sides to top of the edge of the skillet and seal by crimping.

Place lid on the skillet and transfer to lower rack of oven.

Cook until tender, about 161/27 to 2 hours as tested by inserting a skewer without resistance. Remove from oven and allow to rest 15 minutes before continuing.

Remove lamb shoulder, place on cutting board and cut into half-inch dice.

Return lamb pieces to the chili. Stir in vinegar. Adjust seasonings with salt and pepper.

To serve: Bring the chili back to a short boil. Remove from heat. Stir in the avocado. Ladle the hot chili into warm rimmed soup plates.

Spoon a dollop of sour cream garnish onto the center of the soup. Sprinkle with the cheese and top with cilantro. Serve immediately.