Green Chile Stew

  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 4

Ingredients

  • 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

Steps

  • 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.

  • Juniper berries actually give gin its distinctive flavor. The blue-green berries can be purchased dried, but if you can't find them in your grocery store, use a splash of gin in this green chile stew instead.
  • Afraid your green chili stew will be too hot? No problem! Use Anaheim chilies instead of poblano to moderate the heat.
  • If lamb isn't your favorite, feel free to make a pork green chile stew instead by substituting lamb with pork in this dish.

Nutrition Facts

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