Paddy'S Chile Verde Recipe

Name: Paddy'S Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

1838

kcal

Calories

111

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 pounds fresh tomatillos, husks removed, 2 large onions (keep the skin on), 2 poblano peppers, 1 head garlic, and more.

Yes, Paddy'S Chile Verde falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paddy'S Chile Verde

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