Paddy's Chile Verde

Paddy's Chile Verde

Made  times
wsf 38

"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."
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4 h 45 m servings 487 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 41.9 g
  • 84%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 1011 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.


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It was great! I love the Irish-Mex combo! Served it with some roasted red pepper and on a bed of brown rice and it was a hit. Thanks for the recipe!

We don't have fresh tomatillos in Australia, so I had to use canned. I also didn't have lager so I used beef stock. A few little changes but not too many. It was fabulous! I served it with a...

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