Print
ShareThis
Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Lamb & Green Chile Stew
Yield: Makes 6 servings
Stew in one form or another is a basic dish worldwide. The combination of meats, fruits, vegetables and often grains offers a nearly perfect balance of nutrients–all from only one pot.
Ingredients:
1
pound boneless lean lamb, cubed
1
large onion, halved, sliced
1/2
cup water
6
cloves garlic, chopped or sliced
2
cans (about 15 ounces each) no-salt-added whole tomatoes
1
pound potatoes
3
cans (4 ounces each) diced mild green chiles, drained
2
teaspoons dried rosemary
1
teaspoon dried oregano
1
pound zucchini
1
cup frozen whole kernel corn, thawed, drained
Black pepper
Pickled jalapeño peppers
Preparation:
1.
Combine lamb, onion, water and garlic in large saucepan. Bring to a simmer over medium-high heat. Cover and simmer 30 minutes. Increase heat to high and uncover. Bring to a boil, stirring occasionally, until liquid evaporates. Add tomatoes with juice; stir. Reduce heat to medium-low; cover and simmer 30 minutes.
2.
Meanwhile, cut potatoes into 1-1/2-inch pieces. Add potatoes, chiles, rosemary and oregano. Cover; simmer 20 to 30 minutes or until potatoes and lamb are tender.
3.
Halve zucchini lengthwise and cut crosswise into 1/2- to 3/4-inch pieces. Add zucchini and corn to stew. Cover; simmer 10 minutes or until zucchini is crisp-tender. Season with black pepper. Garnish with jalapeños, if desired.
Nutritional Information:
| Serving Size: | |
| Fiber | 6 g |
| Carbohydrate | 37 g |
| Cholesterol | 38 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 15 % |
| Calories | 246 |
| Protein | 18 g |
| Sodium | 58 mg |
Dietary Exchange:
| Starch | 1-1/2 |
| Vegetable | 2-1/2 |
| Meat | 1-1/2 |
This recipe appears in:
Mexican
