Green Chile Stew Recipe

Ingredients

Directions

1. * Poblano Chiles should be roasted and peeled.
2. Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes.
3. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain.
4. Stir in broth, salt, juniper berries and pepper.
5. Heat to boiling; reduce heat.
6. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour.
7. Shake flour and water in a tightly covered container; stir into lamb mixture.
8. Boil and stir 1 minute.
9. Stir in chiles.
10. Sprinkle each serving with lemon peel.