Green Chili Stew

This green chile stew takes a New Mexico approach with lamb shoulder instead of the more common pork. Cubed lamb simmers for an hour in chicken broth with crushed juniper berries, garlic, and black pepper until fork-tender, then poblano peppers go in at the very end to keep their flavor fresh and their texture intact.

Juniper berries are the unexpected ingredient that makes this stew stand out. They add a piney, slightly resinous note that pairs naturally with lamb and gives the broth a wild, almost gamey depth. Crush them just before adding so they release their oils.

A sprinkle of shredded lemon zest on each serving is the finishing touch. It cuts through the richness of the lamb and brightens the whole bowl.

Chef Tips

• Trim the excess fat from the lamb shoulder before cubing. Lamb fat has a strong flavor that can overpower the stew if there’s too much.
• Brown the lamb in batches to get a proper sear. Crowding the pot steams the meat instead of browning it.
• Add the poblanos at the end and barely heat them through. Overcooked poblanos lose their grassy, vegetal flavor and turn bitter.

Variations

• Use roasted and peeled Hatch green chiles instead of poblanos for a more authentically New Mexican version.
• Add cubed potatoes during the last 20 minutes of simmering for a heartier stew.
• Serve with warm flour tortillas and a squeeze of fresh lime.