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!

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Prep Time 15 min
Total Time 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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

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

Got questions? Our experts have the answers. Ask Betty now.