Poblano Lamb Stew

Total Time: 10 hrs 30 mins Preparation Time: 30 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 1 lb boneless lamb shoulder, cut into 1 inch cubes.
• 1 tablespoon cooking oil
• 1 lb whole tiny new potatoes, quartered
• 2 medium onions, chopped
• 2 fresh poblano peppers, seeded and cut into 1 inch pieces
• 1 fresh jalapeno pepper, seeded and chopped
• 4 cloves garlic, minced
• 2 inches cinnamon sticks
• 3 cups chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/4 cup snipped fresh cilantro or 1/4 cup parsley
• hot cooked rice

Recipe

• 1 in a big skillet, brown the lamb in hot oil (do this in batches if necessary); drain well.
• 2 add the potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon to a 4 quart slow-cooker.
• 3 add the meat.
• 4 in a mixing bowl, combine the chicken broth, undrained tomatoes, chili powder, oregano, and black pepper; pour over ingredients in the slow-cooker.
• 5 cover and cook on low for 8-10 hours.
• 6 discard cinnamon stick.
• 7 add in cilantro; stir.
• 8 adjust seasoning to taste, if necessary.
• 9 add hot cooked rice to individual soup bowls; ladle hot stew over rice; serve.