One Easter, I couldn’t get a leg of lamb to roast as my family would have done. In my neighborhood Mexican store, slices of lamb were the best I could find. So I made the decision to go against the grain and use what was available. Best Easter ever for Irish-Mexicans! Serve with handmade croutons, cotija cheese crumbles, and toasted flaked almonds.
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs 15 mins |
| Total Time: | 4 hrs 45 mins |
| Servings: | 8 |
| Yield: | 8 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
Instructions
- 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.
Nutrition Facts
| Calories | 487 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 6 g |
| Protein | 42 g |
| Saturated Fat | 6 g |
| Sodium | 1011 mg |
| Sugars | 11 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for a dinner party. Absolutely delicious! Served as a stew with Queso Fresco and Parmesan Crostini. A definite hit!
We don’t have fresh tomatillos in Australia, so I had to use canned. I also didn’t have lager so I used beef stock. A few little changes but not too many. It was fabulous! I served it with a bean and avocado salsa and brown rice. Husband loved it and took the leftovers for work the next day. Great meal to do in the slow cooker, absolutely delicious.
Yummy!
It was great! I love the Irish-Mex combo! Served it with some roasted red pepper and on a bed of brown rice and it was a hit. Thanks for the recipe!