Paddy's Chile Verde Recipe

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 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.

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.