Paddy's Chile Verde
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:

Ingredients for - Paddy's Chile Verde

1. Fresh tomatillos, husks removed - 4 pounds
2. Onions (keep the skin on) - 2 large
3. Poblano peppers - 2
4. Garlic - 1 head
5. Chipotle peppers in adobo sauce - 3
6. Lager-style beer - 2 (12 fluid ounce) cans or bottles
7. Ground cumin - 1 tablespoon
8. Salt - 1 tablespoon
9. Ground black pepper - 1 tablespoon
10. Vegetable oil - 4 tablespoons
11. Cubed lamb stew meat - 4 pounds

How to cook deliciously - Paddy's Chile Verde

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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

5. Stage

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. Stage

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. Stage

Cook on High for 4 hours.