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Green Chile Stew
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Prep Time:
15 minutes
Total Time:
1 hour 30 minutes
Savor the aroma and taste of lamb, lemon peel, and juniper in this hearty Green Chile Stew. Dive in while it's piping hot!
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 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
Instructions:
  • Trim any excess fat from the lamb and cut it into 1-inch cubes.
  • Sauté lamb, onion, and garlic in oil in a Dutch oven until lamb is fully cooked; drain any excess oil.
  • Add the broth, salt, juniper berries, and pepper to the pot. Bring to a boil, then lower the heat. Cover and simmer for about 1 hour, stirring occasionally, until the lamb is tender.
  • Combine flour and water in a sealed container; add to lamb mixture. Bring to a boil, stirring constantly, and cook for 1 minute. Mix in chilies and garnish each serving with lemon zest.

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