Green Chile Stew

 

3

pounds lamb or pork boneless shoulder

1

large onion, chopped (1 cup)

3

garlic cloves, finely chopped

1/4

cup vegetable oil

2

cups Progresso® chicken broth (from 32-ounce carton)

1

teaspoon salt

1

teaspoon dried juniper berries, crushed

3/4

teaspoon pepper

1

tablespoon Gold Medal® all-purpose flour

1/4

cup water

4

medium poblano chiles, roasted, peeled, seeded and cut into 2x1/4-inch strips

2

tablespoons grated lemon peel

• 1 Trim excess fat from lamb; cut lamb into 1-inch cubes.
• 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.