See Also: Meat Dishes
Pueblo Green Chili Stew
From Dorothy McNett's Recipe Book at www.dorothymcnett.com as provided by Jodie Marshall for one of our cooking classes.
1 1/2 pounds boned lamb, cut into 1" cubes
2 tablespoons lard or oil
1/2 teaspoon freshly ground pepper
3 dried juniper berries, crushed
1 medium-sized onion, peeled and chopped
2 1/2 cups canned hominy, drained
1 1/2 tablespoons ground red chili
1/2 teaspoon salt
1 clove garlic, peeled and mashed
1 teaspoon Mexican oregano
3 green chili peppers, peeled, seeded, and chopped
1 pint water
Coat lamb lightly with flour:
Brown lamb slowly on all sides in oil in a large heavy saucepan. While meat browns, add black pepper and juniper berries.
Transfer meat to a plate. Saute onion in pan until slightly wilted. Return meat to pan.
Add remaining ingredients and simmer, covered, for 1 1/2 hours, stirring occasionally.
Recipe created 1998-11-17.
© 1996-2013 Dorothy McNett. All Rights Reserved.