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Green Chile Stew Recipe

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* Poblano Chiles should be roasted and peeled.

Step 1

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.

Things You'll Need

  • 3lb Lamb, Boneless Shoulder
  • 1c Onion, Chopped
  • 3 Cloves Garlic, Fine Chopped
  • 1/4c Vegetable Oil
  • 2c Chicken Broth
  • 1ts Salt
  • 1ts Juniper Berries, Crushed
  • 3/4ts Pepper
  • 1tb Unbleached Flour
  • 1/4c Water
  • 4md Poblano Chiles *
  • 2tb Lemon Peel, Finely Shredded

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