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."
Paddy's Chile Verde Paddy's Chile Verde
  • Serves
  • Prep
    30 m
  • Cook
    4 h 15 m
  • Ready In
    4 h 45 m
  • Difficulty
  • Nutritions

Method for Paddy's Chile Verde

  • 1
    Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • 2
    Arrange the tomatillos, onions, poblano peppers, and garlic on a baking sheet.
  • 3
    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.
  • 4
    Remove and discard the root and outer skin from the onion and garlic; remove and discard the stem and seeds from the peppers.
  • 5
    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.
  • 6
    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.
  • 7
    Cook on High for 4 hours.


  • 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
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