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"The belly rules the mind."--Spanish Proverb

Green Chile, Lamb Stew Recipe

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This recipe for Green Chile, Lamb Stew is from John Paul the Great Home Educators Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp olive oil
2 lb boneless lamb (or pork) cut into 1 inch cubes
½ cup garlic, minced
1 clove garlic, minced
¼ cup flour
2 cup peeled and chopped fresh tomatoes or 1 can (14.5 oz) diced tomatoes
2 cup roasted, peeled and chopped fresh green chiles or 2 cans (7 oz) green chiles, drained and chopped
1 tsp salt
½ tsp freshly ground black pepper
½ tsp sugar (optional)
1 cup chicken or beef broth
Directions:
Directions:
Heat oil in 4 qt. dutch oven with cover. Add meat and cook until lightly browned. Add garlic and onion. Saute until tender. Drain off oil. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, salt, pepper and sugar. Mix to incorporate. Add broth and reduce heat. Cover and simmer 1-1 ½ hours or til meat is tender. Serve over rice if desired.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
We have done this in the slow cooker, but don't remember exactly how. It is yummy!

 

 

 

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