Green Chile Stew

• 2 tablespoons lard
• Salt and freshly milled black pepper
• 1½ pounds lamb shoulder<

In a large heavy skillet, melt the lard over moderately high heat.

Lightly salt and pepper the lamb.

Brown the lamb on all sides and reserve.

Lightly salt and pepper the pork.

Brown the pork on all sides and reserve.

Cut the chiles into long, ½- or ¼-inch strips, depending on their size.

Lightly sauté the chiles in the lard until they begin to wil