Green Chile Stew
Updated May 06, 2016 
For a salad accompaniment, combine ruby red lettuce leaves with ripe watermelon.
Serves6
Cooking Methodstewing
CostSplurge
Total Timeunder 2 hours
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Mealdinner, lunch
Taste and Texturehot & spicy, meaty, savory
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
Instructions
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In a large heavy skillet, melt the lard over moderately high heat.
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Lightly salt and pepper the lamb. Brown the lamb on all sides and reserve.
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Lightly salt and pepper the pork. Brown the pork on all sides and reserve.
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Cut the chiles into long ½-or ¼ inch strips, depending on their size.
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Lightly sauté the chiles in the lard until they begin to wilt. Remove the chiles and reserve.
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Add the stock to the skillet. Bring to a boil and reduce the heat.
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Add the meats and simmer until tender.
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Add the chiles and cook until heated through.
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Fold in the zest and serve.
Christopher Idone
