Green Chile Stew
|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)|
|Dried juniper berries||1 Teaspoon, crushed|
|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|
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.