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Lamb-Stuffed Green Chiles with Fresh Tomato Puree Recipe

Lamb-Stuffed Green Chiles with Fresh Tomato Puree Recipe

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Lamb-Stuffed Green Chiles with Fresh Tomato Puree

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Ingredients:

Serving

12 firm green new mexico mild or anaheim chiles
1 tbsp cooking oil
2/3 cup finely chopped wild onions
1 1/2 lb ground lamb
1 cup adobe bread crumbs *see note
2 ripe tomatoes, diced
2 garlic cloves, minced
1 tsp salt
1/2 tsp white pepper
1/2 tsp dried thyme
2 bay leaves
1 tbsp chopped fresh tarragon, or 1 tsp dried
1 tbsp olive oil
6 garlic cloves, minced
1 1/4 lb 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.

Directions:

To make the stuffed chiles, roast, peel and seed the chiles, keeping them whole for stuffing. Set aside. Heat the oil in a large skillet over medium heat and saute the onions about 4 minutes, until translucent. Add the ground lamb and brown 15 minutes, stirring occasionally to prevent burning. Drain off the excess fat and add the bread crumbs, tomatoes, garlic, salt, pepper, and herbs. Decrease the heat and simmer another 15 minutes. Remove from the heat and let cool. Slice the chiles lengthwise, spread them open on a work surface and generously stuff each chile with the lamb mixture. Place the stuffed chiles on an oiled baking pan with the open side down and set aside.
To make the puree, heat the oil in a saucepan over medium-low heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook another 15 minutes, stirring occasionally to prevent burning, until the excess liquid evaporates. The sauce will reduce and thicken. 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. Set aside.
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. Serve immediately with the tomato puree. Garnish with sour cream, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	395.97 Kcal (1658 kJ)
Calories from fat	276.78 Kcal
		% Daily Value*
Total Fat	30.75g	47%
Cholesterol	82.76mg	28%
Sodium	461.9mg	19%
Potassium	579.34mg	12%
Total Carbs	7.9g	3%
Sugars	4.21g	17%
Dietary Fiber	1.7g	7%
Protein	20.94g	42%
Vitamin C	18.8mg	31%
Iron	2.6mg	14%
Calcium	47.5mg	5%

Amount Per 100 g
Calories	154.31 Kcal (646 kJ)
Calories from fat	107.86 Kcal
		% Daily Value*
Total Fat	11.98g	47%
Cholesterol	32.25mg	28%
Sodium	180mg	19%
Potassium	225.77mg	12%
Total Carbs	3.08g	3%
Sugars	1.64g	17%
Dietary Fiber	0.66g	7%
Protein	8.16g	42%
Vitamin C	7.3mg	31%
Iron	1mg	14%
Calcium	18.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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