Recipe by wsf
"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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fresh tomatillos, husks removed
onions (keep the skin on)
chipotle peppers in adobo sauce
2 (12 fluid ounce) cans or bottles
ground black pepper
cubed lamb stew meat
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Paddy's Chile Verde
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 201
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