Green Chile Stew

This very fragrant stew is rich with the flavor of lamb and the accents of lemon peel and juniper berries. Now that's aromatherapy!

Prep Time: 15 min
Total Time: 1 hour 30 min
Makes: 4 servings (about 1 1/4 cups each)

(4 ratings)

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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

Serve with...

Sweet Country Cornbread
Total Time: 35 min

MORE OPTIONS: 1 2

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.

Did You Know...

Juniper berries give gin its distinctive flavor. The blue-green berries can be purchased dried. If you can't find them in your grocery store, use a splash of gin instead.

Substitution

Afraid your stew will be too hot? No poblano! Use Anaheim chilies instead of poblano to moderate the heat.

Nutrition Information:

1 Serving: Calories 500 (Calories from Fat 270 ); Total Fat 30 g (Saturated Fat 8 g); Cholesterol 150 mg; Sodium 1220 mg; Total Carbohydrate 8 g (Dietary Fiber 1 g); Protein 50 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 8 %; Calcium 2 %; Iron 24 % Exchanges: 1 Vegetable; 7 Lean Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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