A recipe for Green Chile Stew. Follow the simple recipe instructions for Green Chile Stew shared by other home cooking experts.
Ingredients
3 lb. Lamb; Boneless Shoulder1 c. Onion; Chopped, 1 Large
3 ea. Cloves Garlic; Finely Chopped
1/4 c. Vegetable Oil
2 c. Chicken Broth
1 Tsp. Salt
1 Tsp. Juniper Berries; Crushed, Dry
3/4 Tsp. Pepper
1 Tbs. Unbleached Flour
1/4 c. Water
4 ea. Poblano Chiles; Medium, *
2 Tbs. Lemon Peel; Finely Shredded
Directions
Poblano Chiles should be roasted and peeled, and seeded then cut them into 2 X 1/4-inch strips. 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.
