Lamb & Green Chile Stew
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.
Makes 6 servings
|1||pound boneless lean lamb, cubed|
|1||large onion, halved, sliced|
|6||cloves garlic, chopped or sliced|
|2||cans (about 15 ounces each) no-salt-added whole tomatoes|
|3||cans (4 ounces each) diced mild green chiles, drained|
|2||teaspoons dried rosemary|
|1||teaspoon dried oregano|
|1||cup frozen whole kernel corn, thawed, drained|
|Pickled jalapeño peppers|
- 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.
- 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.
- 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.
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||15 %|
Check out more recipes for Mexican