Title: Green Chile Stew
Categories: Vegetable Mexican
Yield: 4 Servings
| 3 | lb | Lamb, Boneless Shoulder |
| 1 | c | Onion, Chopped |
| 3 | | Cloves Garlic, Fine Chopped |
| 1/4 | c | Vegetable Oil |
| 2 | c | Chicken Broth |
| 1 | ts | Salt |
| 1 | ts | Juniper Berries, Crushed |
| 3/4 | ts | Pepper |
| 1 | tb | Unbleached Flour |
| 1/4 | c | Water |
| 4 | md | Poblano Chiles * |
| 2 | tb | Lemon Peel, Finely Shredded |
* Poblano Chiles should be roasted and peeled.
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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.