Description
A halal-friendly, rich, tangy stew made with roasted green chiles, roasted halal lamb or turkey, onions, garlic, tomatoes, cumin, and oregano. Tender meat with no pork or alcohol, perfect for hearty meals.
Ingredients
1.36–1.8kg halal lamb or turkey shoulder (bone-in preferred)
8–10 canned roasted green chiles (whole or poblanos)
1 large yellow or red onion
6 cloves garlic (or 1/4 tsp garlic powder)
396g crushed tomatoes (or fresh tomatoes with 1 tbsp vinegar)
1 tbsp ground cumin
1 tsp dried oregano (or 1/4 tsp fresh)
Salt to taste
Instructions
1. Pat meat dry and season with salt, cumin, and paprika.
2. Brown meat in a cast-iron skillet (optional for deeper flavor) and transfer to the slow cooker.
3. Add chiles, onion, garlic, tomatoes, and spices to the cooker.
4. Cook on low 8-12 hours or high 6-8 hours until meat shreds easily.
5. Remove chile stems, puree the stew, and adjust salt or acid with vinegar.
Notes
Roast green chiles in a 230°C oven for 20 minutes for enhanced flavor.
Substitute lamb with boneless turkey for leaner results.
Bone-in cuts yield richer broth from melted marrow.
Thicken by pureeing a small portion of the stew.
- Prep Time: 15
- Cook Time: 390
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving (of 5)
- Calories: 400
- Sugar: 5g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg