Post by TellingBird on Dec 30, 2004 13:25:29 GMT 9.5
Lamb Stew with Green Chile and Posole
(Pueblo)
1/2 to 1 cup roasted* chopped mild green chile peppers, such as Anaheim or New Mexico
1 cup chopped onion (1 large)
2/3 cup chopped celery
2 Tbsp. snipped fresh celery leaves
2 Tbsp. vegetable oil
1-1/2 lbs. boneless lamb shoulder roast, cut
Into 3/4- to 1-inch cubes
1 tsp. dried oregano, crushed
4 to 6 juniper berries, crushed
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 of a 29-ounce can Mexican hominy
(Posole), drained, or one
15-ounce can hominy, drained *to roast peppers: Preheat oven to 425 degrees F.
For 1/2 cup roasted, chopped pepper, start with about 4 medium mild green chile peppers.
For 1 cup roasted, chopped pepper, start with about 8 mild green chile peppers. Halve peppers; remove stems, seeds, and membranes. Place peppers; cut side down, on a foil-lined cookie sheet. Bake 20 to 25 minutes or until skin is bubbly and browned. Tightly wrap the peppers in foil or place in a clean brown paper bag and seal. Let stand for 20 to 30 minutes or until cool enough to handle.
Peel skin from peppers; chop peppers. In a large saucepan cook onion, celery, and celery leaves in hot oil about 5 minutes or until tender. Stir in cubed lamb. Cook and stir until meat is browned on the outside. Stir in 2 cups water, roasted peppers, oregano, juniper berries, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours, adding additional water, if needed. Stir in hominy. Simmer, uncovered, about 30 minutes more or until desire consistency.
(Pueblo)
1/2 to 1 cup roasted* chopped mild green chile peppers, such as Anaheim or New Mexico
1 cup chopped onion (1 large)
2/3 cup chopped celery
2 Tbsp. snipped fresh celery leaves
2 Tbsp. vegetable oil
1-1/2 lbs. boneless lamb shoulder roast, cut
Into 3/4- to 1-inch cubes
1 tsp. dried oregano, crushed
4 to 6 juniper berries, crushed
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 of a 29-ounce can Mexican hominy
(Posole), drained, or one
15-ounce can hominy, drained *to roast peppers: Preheat oven to 425 degrees F.
For 1/2 cup roasted, chopped pepper, start with about 4 medium mild green chile peppers.
For 1 cup roasted, chopped pepper, start with about 8 mild green chile peppers. Halve peppers; remove stems, seeds, and membranes. Place peppers; cut side down, on a foil-lined cookie sheet. Bake 20 to 25 minutes or until skin is bubbly and browned. Tightly wrap the peppers in foil or place in a clean brown paper bag and seal. Let stand for 20 to 30 minutes or until cool enough to handle.
Peel skin from peppers; chop peppers. In a large saucepan cook onion, celery, and celery leaves in hot oil about 5 minutes or until tender. Stir in cubed lamb. Cook and stir until meat is browned on the outside. Stir in 2 cups water, roasted peppers, oregano, juniper berries, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours, adding additional water, if needed. Stir in hominy. Simmer, uncovered, about 30 minutes more or until desire consistency.