Green chile stew (chili verde)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Lamb; boneless shoulder |
| 1 | large | Onion; chopped |
| 3 | 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 |
Directions
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, .