Lamb-Stuffed Green Chiles with Fresh Tomato Puree

Name: Lamb-Stuffed Green Chiles with Fresh Tomato Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 firm green New Mexico mild or Anaheim chiles; 1 tablespoon cooking oil; 2/3 cup finely chopped wild onions or yellow onions; 1 1/2 pounds ground lamb; 1 cup Adobe Bread Crumbs *See Note; 2 ripe tomatoes, diced; 2 garlic cloves, minced; 1 teaspoon salt; 1/2 teaspoon white pepper; 1/2 teaspoon dried thyme; 2 bay leaves; 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried; 1 tablespoon olive oil; 6 garlic cloves, minced; 1 1/4 pounds tomatoes, coarsely chopped; Sour Cream, garnish (optional); *Note: Adobe Bread is a yeast bread, made in the outdoor ovens called hornos, in the Southwest. It is sold on the Plaza by Native American vendors in Santa Fe, New Mexico however, if this bread is …

Servings: persons

12 firm green New Mexico mild or Anaheim chiles
1 tablespoon cooking oil
2/3 cup finely chopped wild onions or yellow onions
1 1/2 pounds ground lamb
1 cup Adobe Bread Crumbs *See Note
2 ripe tomatoes, diced
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
2 bay leaves
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
1 tablespoon olive oil
6 garlic cloves, minced
1 1/4 pounds tomatoes, coarsely chopped
Sour Cream, garnish (optional)
*Note: Adobe Bread is a yeast bread, made in the outdoor ovens called hornos, in the Southwest. It is sold on the Plaza by Native American vendors in Santa Fe, New Mexico however, if this bread is not available to you, any yeast non-sour dough bread can be used and made into the bread crumbs for this recipe.

1
To make the stuffed chiles, roast, peel and seed the chiles, keeping them whole for stuffing.
2
Set aside.
3
Heat the oil in a large skillet over medium heat and saute the onions about 4 minutes, until translucent.
4
Add the ground lamb and brown 15 minutes, stirring occasionally to prevent burning.
5
Drain off the excess fat and add the bread crumbs, tomatoes, garlic, salt, pepper, and herbs.
6
Decrease the heat and simmer another 15 minutes.
7
Remove from the heat and let cool.
8
Slice the chiles lengthwise, spread them open on a work surface and generously stuff each chile with the lamb mixture.
9
Place the stuffed chiles on an oiled baking pan with the open side down and set aside.
10
To make the puree, heat the oil in a saucepan over medium-low heat.
11
Add the garlic and saute for 1 minute.
12
Add the tomatoes and cook another 15 minutes, stirring occasionally to prevent burning, until the excess liquid evaporates.
13
The sauce will reduce and thicken.
14
At this point you can pour the sauce through a fine sieve to remove the skins or you can serve the sauce as it is.
15
Set aside.
16
Preheat the oven to 350 degrees F. Place the stuffed chiles in the baking dish in the oven and heat until hot, about 5 to 10 minutes.
17
Serve immediately with the tomato puree.
18
Garnish with sour cream, if desired.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 12 firm green New Mexico mild or Anaheim chiles, 1 tablespoon cooking oil, 2/3 cup finely chopped wild onions or yellow onions, 1 1/2 pounds ground lamb, and more.

Yes, Lamb-Stuffed Green Chiles with Fresh Tomato Puree falls under the Meat & Poultry 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.

That's it — enjoy your meal!