Title: Green Chile Stew (Chili Verde)
Categories: Meat
Yield: 4 Servings

3 lb Lamb; boneless shoulder
1 lg Onion; chopped
3 Cloves garlic; finely
-chopped
1/4 c Oil
2 c Chicken broth
1 ts Salt
1 ts Dried juniper berries;
-crushed
3/4 ts Pepper
1 tb Flour
1/4 c Water
4 md Poblano chiles;
-roasted; peeled & cut into
-strips
2 tb Lemon peel; finely shredded

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

From: "Rund, Sharen"

Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and
stir lamb, onion and garlic in oil in 4-quart 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.

CHILE-HEADS DIGEST V2 #269

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.