THE RECIPE JOURNAL · Main Course
Paddy's Green Chili Delight
If you love a little heat with your meals, this recipe is sure to become a favorite. Packed with fresh green chilies and flavorful spices, it’s a simple way to add a tasty kick to your dinner.
FROM THE KITCHEN • Paddy's Green Chili Delight
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by setting your oven’s broiler and moving the rack so it’s about 6 inches from the heat. Spread the tomatillos, onions, poblanos, and garlic out on a baking sheet. Pop them under the broiler and cook until the skins are nicely charred on one side, then flip everything to char the other side too—this should take about 3 to 5 minutes per side.
02
Step 2
Once they’re nicely roasted, peel off the outer layers from the onion and garlic, and toss out the stems and seeds from the poblanos. Working in batches, blend some of the roasted veggies with the chipotle peppers in adobo, beer, cumin, salt, and pepper. Start by pulsing a few times to get things moving, then blend until smooth. Pour each batch into a slow cooker.
03
Step 3
Heat a bit of oil in a large pan and brown the lamb cubes, stirring so they get color on all sides—this usually takes around 5 minutes. Add the browned lamb to the slow cooker with the sauce. Let everything cook on high for about 4 hours until the flavors come together and the meat is tender.
Why you’ll love it
This dish brings a fresh, vibrant flavor with a perfect balance of heat and brightness. The green chilies add a spicy kick without overpowering the other ingredients. It’s a great way to enjoy something bold yet comforting.
How to serve
Serve this dish warm alongside steamed rice or fresh flatbreads. It also pairs well with a cooling yogurt dip or a simple salad to balance the spice.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the flavors fresh and vibrant.
