Green Chile and Lamb Stew

Green Chile and Lamb Stew

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.

When I read this recipe I printed it out immediatly
and I plan to make it this weekend! I wish I had
a bowl right now! I’m sure pork loin would go good
in this stew, even chicken but I really WANT to try
it with the lamb. Noel–10-21-05


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
(I’d use beef or chicken broth)


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.

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