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Green Chile and Lamb Stew

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Active Time:  35 Minutes
Total Time:  2 Hours 30 Minutes
Yield:  Serves 4

Green chile stew is what I long for when I feel a winter cold or chill coming on. I have my chiles roasted at the farmers' market in the summer, then freeze them for the winter. If you don't have a pound or so on hand, you can roast them for this robust stew.

RECIPE INGREDIENTS

10 long green chiles (such as New Mexico, Anaheim or poblano), or a combination

1 tablespoon vegetable oil

1 pound lamb shoulder, trimmed, cut into 1-inch pieces

2 medium onions, chopped

3 large garlic cloves, chopped

1/2 teaspoon dried oregano

4 russet potatoes, peeled, cut into 1-inch chunks

6 cups (about) water

DIRECTIONS

Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into 1/2-inch pieces.

Heat oil in a heavy large Dutch oven over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to pot and cook until brown on all sides, about 10 minutes. Add onions, garlic and oregano. Saute until onions are translucent, about 10 minutes. Add potatoes and enough water to cover. Bring to boil. Reduce heat to medium. Cover and simmer until meat is almost tender, about 1 hour. Add roasted chiles. Simmer uncovered until lamb is very tender, about 45 minutes longer. Season stew to taste with salt and pepper.

DO-AHEAD TIP: Stew can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before serving.

Recipe created exclusively for Cooking.com by Deborah Madison.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

434

Fat. Total:

13g

Fiber:

14g

Carbohydrates, Total:

56g

Sodium:

100mg

% Cal. from Fat:

27%

Cholesterol:

73mg

Protein:

33g

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