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Green Chile Stew
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.
3 lb. lamb or pork boneless shoulder
1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
1/4 cup vegetable oil
2 cups chicken broth
1 tsp. salt
1 tsp. dried juniper berries, crushed |
3/4 tsp. pepper
1 Tbsp. all-purpose flour
1/4 cup water
4 medium poblano chilies, roasted, peeled, seeded and
cut into 2x1/4-inch strips
2 Tbsp. grated lemon peel |
Trim excess fat from lamb; cut lamb into 1 inch cubes.
Cook and stir lamb, onion and garlic in oil in 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 about 1 hour, stirring occasionally,
until lamb is tender.
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.
Makes 4 servings. about 1 1/4 cups each
1 Serving: 515 calories (270 calories from fat); 30 g
fat (8 g saturated); 155 mg cholesterol; 1230 mg sodium; 11 g carbohydrate
(1 g dietary fiber); 51 g protein.
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