Green chili stew
4 servings
Ingredients
| Quantity | 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, Dr |
| ¾ | teaspoon | Pepper |
| 1 | tablespoon | Unbleached Flour |
| ¼ | cup | Water |
| 4 | eaches | Poblano Chiles; Medium, * |
| 2 | tablespoons | Lemon Peel; Finely Shredded |
Directions
* 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.