Lamb Shoulder and Poblano Tomatillo Stew

This luxurious, rich lamb shoulder and poblano tomatillo stew requires a lot of cooking time, but very little prep time. It is a great dish to serve on a cool winter night. I roasted the tomatillos a day ahead and bought the poblanos already roasted at the Farmer’s Market, but you could easily roast them together.

Lamb Shoulder and Poblano Tomatillo Stew
Prep time
Cook time
Total time
Rich and delicious, this lamb shoulder and poblano tomatillo stew will tease you as it cooks in the crock pot. Dive into a bowl and enjoy!
Recipe type: Dinner
Cuisine: American
Serves: 6
  • 2 -3 pounds of lamb shoulder
  • 1 cup chicken stock
  • 2 cups roasted tomatillos
  • 2 cups roasted poblanos
  • salt
  • pepper
  1. Place the lamb shoulder (fat side up) in a crock pot and sprinkle salt and pepper on the lamb
  2. Pour the chicken stock into the crock pot
  3. Cover and turn the crock pot on low for 6 hours
  4. When the lamb is cooked through (145 degrees) add the roasted tomatillos and poblanos and cook another hour
  5. Serve and enjoy


Mama’s Notes:


I put the tomatillos and poblanos in at the end of the cooking time because I wanted to really enjoy the peppers, however, if you don’t have the time to do that consider putting them in at the beginning and then they will flavor the

Enjoy the farmers market bounty with this lamb shoulder and poblano tomatillo stew meat all day. If you do decide to put them in at the beginning, know that they will “melt” into the stew which is delicious too!

I recommend serving this lamb shoulder and poblano tomatillo stew with rice so that the rice can absorb all of the goodness.

If you don’t have time to roast the poblanos and tomatillos ahead of time, cut them up and put them into the crock pot at the beginning of the cooking time – they will be delicious that way too.

How are you going to make this stew your own?

To make lamb shoulder and poblano tomatillo stew your own style:

  • add carrots, onions or potatoes in the crock pot
  • use a pork shoulder instead of lamb
  • throw in some fresh herbs and garlic
  • serve with bread and a berry chutney

This was my very first time cooking lamb and I am in! I got ideas about how to cook lamb from a vendor at the Longmont Farmer’s Market. It was a cold rainy day and since there were no people there, I had a lot of fun talking to many of the vendors learning about recipes and ideas for using their products.

What are you going to do to challenge yourself? I did with lamb and am now looking forward to exploring new ways to cook lamb. I also loved this same recipe with pork shoulder and then made pulled pork, tomatillo and poblano sandwiches… recipe coming soon!

Yum, I am getting hungry just thinking about the endless combinations – just have fun with it – make it your own. I would love to hear what you did to make this recipe your own. Let me know!

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