Green chile stew

Yield: 4 servings

Measure Ingredient
3 pounds Lamb; Boneless Shoulder
1 cup Onion; Chopped, 1 Large
3 eaches Cloves Garlic;Finely Chopped
¼ cup Vegetable Oil
2 cups Chicken Broth
1 teaspoon Salt
1 teaspoon Juniper Berries;Crushed, Dry
¾ teaspoon Pepper
1 tablespoon Unbleached Flour
¼ cup Water
4 eaches Poblano Chiles; Medium, *
2 tablespoons Lemon Peel; Finely Shredded

* Poblano Chiles should be roasted and peeled, (See Sowest1), and ~------------------------------------------------------ ~----------------- Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour.

Shake flour and water in a tightly covered container; stir into lamb mixture.

Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel.

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