Lamb Green Chile Stew
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Lamb & Green Chile Stew
YIELD Makes 6 servings
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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:
- 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.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| 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 |
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