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Green Chile Stew

Addison's picture
This very fragrant stew is rich with the flavor of lamb and the accents of lemon peel and juniper berries. Now that's aromatherapy!
Ingredients
  Lamb boneless shoulder/Pork boneless shoulder 3 Pound
  Onion 1 Cup (16 tbs), chopped (1 large sized)
  Garlic 3 Clove (15 gm), finely chopped
  Vegetable oil 1⁄4 Cup (4 tbs)
  Chicken broth 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Dried juniper berries 1 Teaspoon, crushed
  Pepper 3⁄4 Teaspoon
  All purpose flour 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Poblano chilis 4 Medium, cut into 2x1/4-inch strips (roasted)
  Grated lemon peel 2 Tablespoon
Directions

1. Trim excess fat from lamb; cut lamb into 1-inch cubes.
2. Cook and stir lamb, onion and garlic in oil in Dutch oven until lamb is no longer pink; drain.
3. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer about 1 hour, stirring occasionally, until lamb is tender.
4. Shake flour and water in tightly covered container; stir into lamb mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chilies. Sprinkle each serving with lemon peel.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Smooth
Method: 
Stir Fried
Occasion: 
Christmas
Interest: 
Holiday, Kids
Ingredient: 
Chicken, Pork, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
105 Minutes
Servings: 
4

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