Authentic Lamb & Green Chile Stew Recipe | Easy & Flavorful

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.

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