Green Chile Stew

Date May 11, 2008 at 10:00 PM

Categories Food

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Ingredients

  • Yield: 6 servings
  • 1-1"„2 pounds boned lamb, cut into 1"€ cubes
  • Flour
  • 2 tablespoons lard or oil
  • 1"„2 teaspoon freshly ground pepper
  • 3 dried juniper berries, crushed
  • 1 medium-sized onion, peeled and chopped
  • 21"„2 cups canned hominy
  • 1-1"„2 tablespoons ground red chile
  • 1"„2 teaspoon salt
  • 1 clove garlic, peeled and mashed
  • 1 teaspoon Mexican oregano
  • 3 green chile peppers, peeled, seeded, and chopped
  • 1 pint water

Directions

  1. Coat lamb lightly with flour.
  2. Brown lamb slowly on all sides in oil in a large heavy saucepan. While meat browns, add black pepper and juniper berries.
  3. Transfer meat to a plate. Sauté onion in pan until slightly wilted. Return meat to pan.
  4. Add remaining ingredients and simmer, covered, for 1-1"„2 hours, stirring occasionally.


Recipes from Marcia Keegan's Southwest Indian Cookbook (Clear Light Publishing) at www.clearlightbooks.com/newmexico. For more about Marcia Keegan see www.marciakeegan.com.

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