This looked better on paper than in reality. That’s the way it goes from time to time. Don’t get me wrong, it’s a good recipe. Just not a great one. Being a stew, I expect it to be better over the next few days as the broth mingles with the spices and meat.
You can easily replace the lamb with pork. Both will work equally well.
Also, in order to roast the chiles, place them under a hot broiler, 5 minutes per side. Remove the skin and they should be ready to use.
- 5 Medium Poblano Chiles, roasted
- 3 lb Lamb, Boneless Shoulder
- 1 Large Onion, Chopped, 1 Large
- 4 Cloves Garlic,Finely Chopped
- 1/4 cup Vegetable Oil
- 2 cup Chicken Broth
- 1 tsp Salt
- 1 tsp Juniper Berries,Crushed, Dry
- 3/4 tsp black Pepper
- 1 tsp Unbleached Flour
- 1/4 cup Water
- 1/8 cup lemon juice
Take 2 of the 5 chiles and mince well. You should remove the seeds, but it won’t kill you to have them in the mix. The remaining chiles you can chop into 1/2″ strips.
Cut the lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven over medium heat until lamb is no longer pink. Drain the oil and water from the pot. Add the broth, salt, minced chiles, juniper berries and pepper to the pot. Heat to boiling; and then reduce heat to a simmer, cooking for an hour or so.
In a small bowl, whisk together flour with warm water; stir into lamb stew. Raise the heat to medium. Boil and stir 1 minute. Stir in sliced chiles and lemon juice.