← Back to Search Results
stewing
Green Chile Stew Recipe-509

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

  • 2 tablespoons lard
  • Salt and freshly milled black pepper
  • 1½ pounds lamb shoulder, trimmed and cut into 1-inch cubes
  • 1½ pounds pork shoulder, trimmed and cut into 1-inch cubes
  • 18 long, medium-hot, green chile peppers, stemmed, seeded, and deveined
  • 1½ to 2 cups Chicken Stock
  • Zest of 1 lemon, cut into julienne and finely diced

Directions

In a large heavy skillet, melt the lard over moderately high heat.

Lightly salt and pepper the lamb.  Brown the lamb on all sides and reserve.

Lightly salt and pepper the pork.  Brown the pork on all sides and reserve.

Cut the chiles into long ½-or ¼ inch strips, depending on their size.

Lightly sauté the chiles in the lard until they begin to wilt. Remove the chiles and reserve.

Add the stock to the skillet.  Bring to a boil and reduce the heat.

Add the meats and simmer until tender.

Add the chiles and cook until heated through.

Fold in the zest and serve.

Notes

For a salad accompaniment, combine ruby red lettuce leaves with ripe watermelon.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

662kcal (33%)
55mg (6%)
196mg (327%)
68mcg RAE (2%)
1129mg
79mg
43g
8g
2g
15g
166mg (55%)
546mg (23%)
18g (92%)
48g (73%)
5mg (25%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
lidias-italy Lidia's Italy
by Lidia Bastianich
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
raos-cookbook Rao's Cookbook
by Frank Pellegrino
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
mom-a-licious Mom-a-Licious
by Domenica Catelli
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
in-the-kitchen-with-david In the Kitchen with David
by David Venable
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?