Paddy's Chile Verde
Description
This slow cooker lamb stew recipe fuses some Irish and Mexican elements for a new dish that could become a new tradition in your house.
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
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.