Lamb, Potato, And Chile Stew

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

Ingredients

• Servings: 6
• 1 1/4 lbs boneless lamb shoulder
• 1 tablespoon cooking oil
• 10 -12 tiny new potatoes, quartered (1 pound)
• 1 large onion, chopped (1 cup)
• 2 fresh poblano chiles, seeded and cut into 1-inch pieces
• 1 fresh jalapeno pepper, seeded and finely chopped
• 4 garlic cloves, minced
• 2 inches cinnamon sticks
• 3 cups chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (10 ounce) package frozen whole kernel corn
• 1 tablespoon chili powder
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon black pepper
• 1/4 cup snipped fresh cilantro or 1/4 cup parsley
• sour cream, for topping (optional)

Recipe

• 1 trim fat from meat. cut meat into 1-inch pieces. in a large skillet brown meat in hot oil over medium-high heat. drain off fat. set meat aside.
• 2 in a 3-1/2 or 4-quart crockpot combine potato, onion poblano pepper, jalapeno pepper,garlic, and cinnamon. add meat. stir in broth, undrained tomatoes, corn, chili powder, oregano and black pepper.
• 3 cover and cook on lo heat for 8-10 hours or on hi heat for 4-5 hours. remove cinnamon.
• 4 before serving, stir in cilantro. if desired, top individual servings with sour cream.