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Lamb Green Chile Stew


Lamb & Green Chile Stew

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.

Yield

Makes 6 servings

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

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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