Heat dressing in large skillet on medium-high heat. Add meat; cook 2 to 3 min. on each side or until lightly browned on both sides. Remove meat from skillet, reserving drippings in skillet; cover meat to keep warm.
Add onions and garlic to reserved drippings; cook 5 min. or until onions are crisp-tender, stirring frequently. Stir in chiles and water; top with meat. Bring to boil; cover.
Simmer on medium-low heat 40 min. or until meat is tender, stirring occasionally and adding Worcestershire sauce and lemon zest for the last 10 min.
Substitute 2 green or red bell peppers, cut into thin strips, for the poblano chiles. Stir in the peppers with the Worcestershire sauce.
Serve with a small tossed green salad, and hot cooked brown or white rice.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.