Recipe - Green Chile Stew (Chili Verde)

3 pound Lamb; boneless shoulder
1 lg Onion; chopped
3 Cloves garlic; finely
chopped
One fourth cup Oil
2 cup Chicken broth
1 teaspoon Salt
1 teaspoon Dried juniper berries;
crushed
Three fourths teaspoon Pepper
1 tablespoon Flour
One fourth cup Water
4 md Poblano chiles;
roasted; peeled & cut into
strips
2 tablespoon Lemon peel; finely shredded

Date: Fri, 15 Mar 1996 07:34:27 0800

From: "Rund, Sharen" RUNDSAB@alisa1.lockheed.com

Trim excess fat from lamb shoulder; cut lamb into 1inch cubes. Cook and
stir lamb, onion and garlic in oil in 4quart Dutch oven until lamb is no
longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat
to boiling; reduce heat. Cover and simmer, stirring occasionally, until
lamb is tender, about 1 hour. Shake flour and water in a tightly covered
container; stir into lamb mixture. Boil and stir 1 minute. Stir in chiles.
Sprinkle each serving with lemon peel.

CHILEHEADS DIGEST V2 #269

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