paddy's chile verde

Ingredients

• Servings: 8
• 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 -style
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 4 tablespoons vegetable oil
• 4 pounds cubed lamb stew meat

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs 15 mins

Ready Time: 4 hrs 45 mins


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• arrange the tomatillos, onions, poblano peppers, and garlic on a baking sheet.
• 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.
• remove and discard the root and outer skin from the onion and garlic; remove and discard the stem and seeds from the peppers.
• working in batches, combine some of the tomatillos, onion, poblano peppers, garlic, chipotle peppers in adobo sauce, -style , 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.
• 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.
• cook on high for 4 hours.