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Yield: 4 Servings
| 3 | lb | Lamb, Boneless Shoulder |
| 1 | cups | Onion, Chopped |
| 3 | | Cloves Garlic, Fine Chopped |
| ¼ | cups | Vegetable Oil |
| 2 | cups | Chicken Broth |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Juniper Berries, Crushed |
| ¾ | teaspoon | Pepper |
| 1 | tablespoon | Unbleached Flour |
| ¼ | cups | Water |
| 4 | md | Poblano Chiles * |
| 2 | tablespoon | Lemon Peel, Finely Shredded |
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Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour. Shake flour and water in a tightly covered container; stir into lamb mixture. Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel.
Your Green Chile Stew is ready. Buon appetito!
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