This fragrant Green Chile Stew is rich with the flavor of lamb and the accents of lemon peel and juniper berries. It smells almost as good as it tastes! But don't spend too long sniffing—you'll want to dig into this savory stew while it's hot.
Green Chile Stew
- Prep Time 15 min
- Total 1 hr 30 min
- Servings 4
- Ingredients 12
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
Make With
Gold Medal Flour
Instructions
-
Step1Trim excess fat from lamb; cut lamb into 1-inch cubes.
-
Step2Cook and stir lamb, onion and garlic in oil in Dutch oven until lamb is no longer pink; drain.
-
Step3Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer about 1 hour, stirring occasionally, until lamb is tender.
-
Step4Shake 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.
Nutrition
500
Calories
30 g
Total Fat
50 g
Protein
8 g
Total Carbohydrate
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;Tips from the Betty Crocker Kitchens
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