Zuni Green Chili Stew |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12-14 | |||||||||
| INGREDIENTS: | ||
| 3 pounds boned lamb cut into 1-1/2" cubes | flour for dusting | 2 tablespoons cooking oil |
| 1/4 teaspoon fresh ground black pepper | 6 dried juniper berries, crushed | 2 yellow onions, peeled and chopped |
| 5-1/2 cups canned hominy (include liquid) | 1 medium-sized dried hot red chili pepper, crushed | 1 tablespoon salt |
| 2 cloves garlic, peeled and crushed | 2 teaspoons oregano | 1/2 cup minced fresh parsley |
| 6 green peppers, washed, cored and quartered (include some seeds) | 1 quart water | |
| 1 | Dust lamb cubes lightly with flour. |
| 2 | Brown lamb slowly on all sides in the cooking oil in a large heavy kettle. As the meat browns, add the black pepper and crushed juniper berries. |
| 3 | Transfer meat to paper toweling to drain. In the same kettle, saute the onions slowly until golden. Return meat to kettle. |
| 4 | Mix in the remaining ingredients, cover, and simmer for 1-1/2 hours, stirring occasionally. |