Green Chile Stew
Description
This Mexican main features Lamb; Boneless Shoulder, Onion; Chopped, Large, Cloves Garlic;Finely Chopped, Vegetable Oil. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Poblano Chiles should be roasted and peeled, (See Sowest1), and seeded then
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cut them into 2 X 1/4-inch strips.
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~~Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes.
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Cook and
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stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink;
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drain .
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Stir in broth, salt, juniper berries and pepper.
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Heat to boiling; reduce heat.
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Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour.
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Shake flour and water in a tightly covered container; stir into lamb mixture.
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Boil and stir 1 minute.
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Stir in chiles.
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Sprinkle each serving with lemon peel
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1574.4kcal
- % Daily Value *
- Total Fat 101.4g156%
- Saturated Fat 37.0g185%
- Cholesterol 437.1mg146%
- Sodium 5234.1mg219%
- Total Carbohydrate 34.5g12%
- Dietary Fiber 3.1g13%
- Sugars 3.5g
- Protein 123.6g248%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, berriescrushed, boiling, boneless, broth, chicken, chile, chiles, chopped, cloves, dry, finely, flour, garlicfinely, green, juniper, lamb, large, lemon, main
