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  Green Chile Stew
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 200
Ingredients:
3 lb Lamb, Boneless Shoulder
1 cup Onion, Chopped, 1 Large
3 each Cloves Garlic, Finely Chopped
1/4 cup Vegetable Oil
2 cup Chicken Broth
1 tsp Salt
1 tsp Juniper Berries, Crushed, Dry
3/4 tsp Pepper
1 tbsp Unbleached Flour
1/4 cup Water
4 each Poblano Chiles, Medium, *
2 tbsp Lemon Peel, Finely Shredded
Instructions:
* Poblano Chiles should be roasted and peeled, (See Sowest1), and
seeded then cut them into 2 X 1/4-inch strips.
~------------------------------------------------------
~----------------- 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.
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