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Paddy's Chile Verde
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Prep Time:
30 minutes
Cook Time:
255 minutes
Total Time:
285 minutes
Irish-Mexican fusion slow cooker lamb stew - a delicious new household tradition.
Ingredients:
  • 4 pounds fresh tomatillos, husks removed
  • 2 large onions (keep the skin on)
  • 2 poblano peppers
  • 1 head garlic
  • 3 chipotle peppers in adobo sauce
  • 2 (12 fluid ounce) cans or bottles lager-style beer
  • 1 tablespoon ground cumin
  • 1 tablespoon ground black pepper
  • 4 tablespoons vegetable oil
  • 4 pounds cubed lamb stew meat
Instructions:
  • Preheat the broiler in the oven and adjust the rack to 6 inches below the heat source.
  • Place the tomatillos, onions, poblano peppers, and garlic evenly on a baking sheet.
  • Broil the vegetables until charred on one side; flip and continue cooking until evenly charred, 3 to 5 minutes per side.
  • Peel and discard the root and outer skin from the onion and garlic, then remove and discard the stem and seeds from the peppers.
  • In batches, blend tomatillos, onion, poblano peppers, garlic, chipotle peppers in adobo sauce, beer, cumin, salt, and pepper in a blender until smooth. Transfer mixture to a slow cooker.
  • In a large saucepan, heat the oil until shimmering. Sear the lamb cubes until golden brown all over, approximately 5 minutes. Transfer the lamb to the slow cooker.
  • Cook on High for 4 hours to ensure a delicious result.

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