Ingredients
3
pounds lamb or pork boneless shoulder
1
large onion, chopped (1 cup)
3
garlic cloves, finely chopped
1/4
cup vegetable oil
2
cups Progresso™ chicken broth (from 32-ounce carton)
1
teaspoon salt
1
teaspoon dried juniper berries, crushed
3/4
teaspoon pepper
1
tablespoon Gold Medal™ all-purpose flour
1/4
cup water
4
medium poblano chiles, roasted, peeled, seeded and cut into 2x1/4-inch strips
2
tablespoons grated lemon peel
Preparation
Trim excess fat from lamb; cut lamb into 1-inch cubes.
Cook and stir lamb, onion and garlic in oil in 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 about 1 hour, stirring occasionally, until lamb is tender.
Shake flour and water in tightly covered container; stir into lamb mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chilies. Sprinkle each serving with lemon peel.
