← Back to Search Results
stewing
Green Chile Stew

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

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
west-coast-cooking West Coast Cooking
by Greg Atkinson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
a-new-way-to-cook A New Way to Cook
by Sally Schneider
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?