Paddy's Chile Verde Recipe - Allrecipes.com
Paddy's Chile Verde Recipe
  • READY IN ABOUT 5 hrs

Paddy's Chile Verde

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    4 hrs 15 mins
  • READY IN

    4 hrs 45 mins

Directions

  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.
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Reviews More Reviews

Apr 25, 2012

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!

 
Mar 25, 2013

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 bean and avocado salsa and brown rice. Husband loved it and took the leftovers for work the next day. Great meal to do in the slow cooker, absolutely delicious.

 

3 Ratings

Sep 20, 2012

Yummy!

 

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Nutrition

  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 41.9 g
  • 84%
  • Sodium
  • 1011 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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