Green Chile Stew Recipe
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 |
Nutrition Facts
Serving size
Calories 1056 Calories from Fat 765
% Daily Value*
Total Fat 85 g130.9%
Saturated Fat 32.9 g164.7%
Trans Fat 0 g
Cholesterol 241.6 mg80.5%
Sodium 1001.2 mg41.7%
Total Carbohydrates 11 g3.5%
Dietary Fiber 1.7 g6.7%
Sugars 2.6 g
Protein 59 g118.2%
Vitamin A 0.1% Vitamin C 23%
Calcium 7.5% Iron 31.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
