Pueblo Green Chili Stew
- A Kosher Taste of the West
- 1 1/2
lamb, cut into 1" cubes
tablespoons shortening or oil
teaspoon freshly ground pepper
- 3 dried
juniper berries, crushed
medium-sized onion, peeled and chopped
- 2 1/2
cups canned hominy, drained
- 1 1/2
tablespoons ground red chili
- 1 clove
garlic, peeled and mashed
teaspoon Mexican oregano
- 3 green
chili peppers, peeled, seeded, and
- 1 pint
- Does not
need a hechsher: salt, pepper, onion,
flesh, garlic, green chili peppers,
- Need a
hechsher: Kosher Lamb Meat, kosher
shortening, flour, canned hominy and oil.
- Do not
mix dairy and meat products. Kosher food and cooking you must separate
meat and dairy products and have separate
meat and dairy dishes. Side dishes can be
either meat or parve.
Processed foods generally require a hechsher
/ kosher symbol - consult your Rabbi
lightly with flour: Brown lamb slowly on all
sides in oil in a large heavy saucepan.
browns, add black pepper and juniper
berries. Transfer meat to a plate.
in pan until slightly wilted.
remaining ingredients and simmer, covered,
for 1 1/2 hours, stirring occasionally.
Kosher Lamb -
Kosher Native American Recipes
Kosher Cuisine can come from any culture
and any part of the world (Kosher Chinese
food or Kosher American food) as long as it
follows the kosher laws. Consult your Rabbi
if you have questions.