Paddy's Chile Verde Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Paddy's Chile Verde Recipe). 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.

Brief

Prep 30 mins

Cook: 4hrs15 mins

Total: 4hrs45 mins

Servings: 8

Yield: 8 servings

Paddy's Chile Verde Recipe

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

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)

Soup, Stew and Chili

Directions

Step 1

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Step 2

Arrange the tomatillos onions poblano peppers and garlic on a baking sheet.

Step 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.

Step 4

Remove and discard the root and outer skin from the onion and garlic; remove and discard the stem and seeds from the peppers.

Step 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.

Step 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.

Step 7

Cook on High for 4 hours.

Nutritional Information

Paddy's Chile Verde Recipe

Servings Per Recipe:8

Calories: 486.5

% Daily Value *

Protein: 41.9g 84%

Carbohydrates: 24.6g 8%

Dietary Fiber: 6.3g 25%

Sugars: 11g

Fat: 22.4g 34%

Saturated Fat: 6g 30%

Cholesterol: 123.6mg 41%

Vitamin A Iu: 344.3IU 7%

Niacin Equivalents: 21.1mg 162%

Vitamin B6: 0.6mg 37%

Vitamin C: 49.3mg 82%

Folate: 65.8mcg 16%

Calcium: 74.9mg 8%

Iron: 5.2mg 29%

Magnesium: 99.1mg 35%

Potassium: 1255.5mg 35%

Sodium: 1010.8mg 40%

Thiamin: 0.3mg 29%

Calories From Fat: 201.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.