*  Exported from  MasterCook  *
 
                              Green Chile Stew
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Mexican                          Stews
                 Vegetables                       Mc
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        Lamb -- Boneless Shoulder
    1      cup           Onion; Chopped -- 1 Large
    3                    Cloves Garlic -- Finely Chopped
      1/4  cup           Vegetable Oil
    2      cups          Chicken Broth
    1      teaspoon      Salt
    1      teaspoon      Juniper Berries;Crushed -- Dry
      3/4  teaspoon      Pepper
    1      tablespoon    Unbleached Flour
      1/4  cup           Water
    4                    Poblano Chiles; Medium -- *
    2      tablespoons   Lemon Peel -- Finely Shredded
 
 *    Poblano Chiles should be roasted and peeled, (See Sowest1), and
 ~-------------------------------------------------------------------------
 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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