Green chile stew (chili verde)

Yield: 4 Servings

Measure Ingredient
3 pounds Lamb; boneless shoulder
1 large Onion; chopped
3 \N Cloves garlic; finely chopped
¼ cup Oil
2 cups Chicken broth
1 teaspoon Salt
1 teaspoon Dried juniper berries; crushed
¾ teaspoon Pepper
1 tablespoon Flour
¼ cup Water
4 mediums Poblano chiles; roasted; peeled & cut into strips
2 tablespoons Lemon peel; finely shredded

Date: Fri, 15 Mar 1996 07:34:27 -0800 From: "Rund, Sharen" <RUNDSAB@...> 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.

CHILE-HEADS DIGEST V2 #269

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes