Lamb Stew with Chiles: Chilindron Recipe

Name: Lamb Stew with Chiles: Chilindron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ancho or pasilla chiles; Olive oil, for sauteing; 3 pound piece lamb shoulder; 1 cup onions, 1/4-inch dice; 4 cloves garlic minced; 1/4 pound serrano ham, sliced; 1 cup drained del pequillo chiles; 10 -ounce can whole tomatoes; 1 cup fino (dry) or amontillado (semi-dry) sherry; 1 cup ruby Port; 1 cup dry white wine; 1 fresh bay leaf; 2 rosemary sprigs

Servings: persons

2 ancho or pasilla chiles
Olive oil, for sauteing
3 pound piece lamb shoulder
1 cup onions, 1/4-inch dice
4 cloves garlic minced
1/4 pound serrano ham, sliced
1 cup drained del pequillo chiles
10 -ounce can whole tomatoes
1 cup fino (dry) or amontillado (semi-dry) sherry
1 cup ruby Port
1 cup dry white wine
1 fresh bay leaf
2 rosemary sprigs

1
Soak dried chiles in hot water for 5 minutes.
2
In a large saucepot heat oil and brown lamb on all sides.
3
Remove from pan.
4
Add onions and garlic and ham and saute until soft.
5
Add rehydrated and del pequillo chiles and deglaze with all 3 wines.
6
Bring to a boil, and then simmer until reduced by half.
7
Add lamb back in with tomatoes, bay leaf and rosemary.
8
Simmer for 3 hours.

1185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ancho or pasilla chiles, Olive oil, for sauteing, 3 pound piece lamb shoulder, 1 cup onions, 1/4-inch dice, and more.

Yes, Lamb Stew with Chiles: Chilindron falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Stew with Chiles: Chilindron

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