Name: Green Chili Stew
Ingredients: 3 lb Lamb; Boneless Shoulder; 1 c Onion; Chopped, 1 Large; 3 Cloves Garlic;Finely Chopped; 1/4 c Vegetable Oil; 2 c Chicken Broth; 1 ts Salt; 1 ts Juniper Berries;Crushed, Dr; 3/4 ts Pepper; 1 tb Unbleached Flour; 1/4 c Water; 4 Poblano Chiles; Medium, *; 2 tb Lemon Peel; Finely Shredded

Jesus clearly connects our appreciation of the forgiveness of God with our love for Him. When we realize Christ died on the cross for each of our sins, we will love Him much. When we understand that Jesus experienced the wrath of God in our place, we will love Him much. When we realize that we have been credited with the righteousness of Christ when nothing in us is worthy, we will love Him much. And when we consider that God will accept us into heaven for eternity because of the finished work of Jesus Christ, we will love Him much.

Karl Graustein

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Mexican	Stews, Vegetables, Mexican, Chili	4	Servings

INGREDIENTS

3	lb	Lamb; Boneless Shoulder
1	c	Onion; Chopped, 1 Large
3		Cloves Garlic;Finely Chopped
1/4	c	Vegetable Oil
2	c	Chicken Broth
1	ts	Salt
1	ts	Juniper Berries;Crushed, Dr
3/4	ts	Pepper
1	tb	Unbleached Flour
1/4	c	Water
4		Poblano Chiles; Medium, *
2	tb	Lemon Peel; Finely Shredded

INSTRUCTIONS

*    Poblano Chiles should be roasted and peeled, (See Sowest1), and
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Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and
stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no
longer pink; drain.  Stir in broth, salt, juniper berries and pepper. Heat
to boiling; reduce heat. Cover and simmer, stirring occasionally, until
lamb is tender, about 1 hour. Shake flour and water in a tightly covered
container; stir into lamb mixture.
Boil and stir 1 minute.  Stir in chiles.  Sprinkle each serving with lemon
peel.

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