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Green Chile Stew

Cuisine: Mexican
Courses: Soup
Serves: 4 people

Recipe Ingredients

3 lbs 1362g / 48ozLamb - boneless shoulder
1 cup 62g / 2.2ozOnion, chopped - 1 large
3   Garlic - finely chopped
1/4 cup 59mlVegetable oil
2 cups 474mlChicken broth
1 teaspoon 5mlSalt
1 teaspoon 5mlJuniper berries, crushed - dry
3/4 teaspoon 3.8mlPepper
1 tablespoon 15mlUnbleached flour
1/4 cup 59mlWater
4   Poblano chiles, medium - *
2 tablespoons 30mlLemon peel - finely shredded

Recipe Instructions

* Poblano Chiles should be roasted and peeled

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.

Garry Howard


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