Paddy's Chile Verde

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Recipe Summary Paddy's Chile Verde

One Easter I was unable to find a leg of lamb to roast, as is traditional in my family. The best I could find was chunks of lamb, in my local Mexican market. So I decided to defy tradition and use the ingredients around me. Best Irish-Mexican Easter EVER! Serve with toasted flaked almonds, crumbled cotija cheese, and homemade croutons.

Ingredients | Mexican Dessert Recipes Uk

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 salt

1 tablespoon ground black pepper

4 tablespoons vegetable oil

4 pounds cubed lamb stew meat

Directions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Arrange the tomatillos, onions, poblano peppers, and garlic on a baking sheet.

Cook the vegetables under the broiler until the skins are charred on the side facing the heater elements; turn the vegetables and continue cooking until equally charred, 3 to 5 minutes per side.

Remove and discard the root and outer skin from the onion and garlic; remove and discard the stem and seeds from the peppers.

Working in batches, combine some of the tomatillos, onion, poblano peppers, garlic, chipotle peppers in adobo sauce, lager-style beer, cumin, salt, and pepper in a blender to about half full. Holding the lid in place, pulse a few times to get the mixture moving before leaving the blender on to puree to a smooth texture; pour into a slow cooker.

Heat the oil in a large saucepan. Cook and stir the lamb cubes in the hot oil until browned on all side, about 5 minutes; transfer to the slow cooker.

Cook on High for 4 hours.

Info | Mexican Dessert Recipes Uk

prep: 30 mins cook: 4 hrs 15 mins total: 4 hrs 45 mins Servings: 8 Yield: 8 servings

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