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Mexican Beef Chile Verde Recipe Is A Must Try Dish

Name: Mexican Beef Chile Verde
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 2 pounds beef stew meat (chuck roast), cut into cubes; 1 tablespoon olive oil; 1 large onion, chopped; 5 to 6 garlic cloves, minced; 3 cups tomatillos, husked and quartered; 4 to 5 medium green chilies (Anaheim, Hatch, or poblano), seeded and chopped; 1 to 2 jalapeños, seeded for milder heat; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon ground coriander; ½ teaspoon ground black pepper; 1 teaspoon salt, or to taste; 4 cups beef broth; 1 tablespoon fresh lime juice; Optional garnish: chopped cilantro and/or chopped parsley

Warm, smoky, and comforting, this Mexican Beef Chile Verde brings together tender beef and bright tomatillos for a dish that sings of home-cooked dinners and long-simmered flavor. Slow-simmered until the meat practically falls apart, it balances tangy, herbal, and mildly spicy notes—perfect for feeding a family or savoring as leftovers. For another slow-cooked favorite that pairs beautifully with rice or tortillas, check out this chicken kofta with garlic yogurt sauce.

Why make this recipe
This chile verde stands out because of its combination of bright tomatillos, fragrant cumin and coriander, and the deeply savory richness of well-browned chuck roast. It’s practical for meal planning—easy to scale, forgiving if you need to simmer longer, and fantastic for leftovers. Most importantly, it’s a reliably satisfying way to invite big, bold Mexican flavors to your weeknight table.

Ingredients

2 pounds beef stew meat (chuck roast), cut into cubes
1 tablespoon olive oil
1 large onion, chopped
5 to 6 garlic cloves, minced
3 cups tomatillos, husked and quartered
4 to 5 medium green chilies (Anaheim, Hatch, or poblano), seeded and chopped
1 to 2 jalapeños, seeded for milder heat
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
½ teaspoon ground black pepper
1 teaspoon salt, or to taste
4 cups beef broth
1 tablespoon fresh lime juice
Optional garnish: chopped cilantro and/or chopped parsley

Step-by-Step Guide to Making Mexican Beef Chile Verde

Prepare your ingredients: Husk the tomatillos and rinse them to remove the sticky husk residue; seed and chop the green chilies and jalapeños if you prefer milder heat. Pat the beef cubes dry with paper towels—this helps achieve a good sear.
Heat the oil: Place a large, heavy-bottomed pot or Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Allow it to heat until it shimmers but is not smoking.
Sear the beef: Working in a single layer (do this in batches if necessary), add the beef cubes to the hot oil and let them brown on all sides. The goal is to develop deep color and flavor—don’t stir constantly. Sear for 3–4 minutes per side until golden-brown crust forms. Remove the browned beef to a plate and set aside.
Sauté the aromatics: Reduce the heat slightly and add the chopped onion to the pot. Sauté until translucent and softened, about 5 minutes. Add the minced garlic and cook for about 30–60 seconds more, just until fragrant—avoid browning the garlic too much.
Soften the vegetables: Add the quartered tomatillos and the chopped green chilies to the pot. Cook, stirring occasionally, until the tomatillos soften and begin to break down, about 6–8 minutes. Their bright acidity will start to mellow as they heat.
Recombine and season: Return the seared beef to the pot. Sprinkle in the ground cumin, dried oregano, ground coriander, black pepper, and salt. Stir to coat the meat and vegetables so the spices bloom in the hot oil.
Add liquid: Pour in 4 cups of beef broth, scraping the bottom of the pot to lift any browned bits—those fond bits are flavor gold. Bring the mixture to a gentle boil.
Simmer low and slow: Reduce the heat to low, cover, and let the chile verde simmer gently for 2–3 hours, or until the beef is fork-tender and the sauce has reduced and concentrated. Stir occasionally and adjust heat so it stays at a simmer rather than a rolling boil. If the pot looks too dry toward the end, add a splash more broth or water.
Finish with lime: Once the beef is tender and the sauce has a cohesive, slightly thickened texture, stir in 1 tablespoon of fresh lime juice to brighten the flavors. Taste and adjust salt, pepper, or lime as needed.
Serve and garnish: Spoon the chile verde into bowls and garnish with chopped cilantro or parsley if desired. Serve with warm tortillas, rice, or over roasted potatoes for a comforting meal.

Best Way to Store Mexican Beef Chile Verde

Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freezer: Transfer to freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months at 0°F (-18°C). For best texture, thaw overnight in the refrigerator before reheating.
Reheating tip: Thaw in the fridge if frozen, then reheat gently on the stove over low heat, adding a splash of beef broth or water if the sauce has thickened too much.

How to Serve Mexican Beef Chile Verde

Classic: Serve over steamed white or Mexican rice with warm corn or flour tortillas on the side for scooping.
Hearty bowl: Spoon chile verde over a base of cilantro-lime rice, black beans, and a scoop of crema or sour cream; top with diced avocado and pickled red onion.
Tacos or burritos: Use tender shredded beef in tacos with diced onion and cilantro, or wrap in large tortillas with cheese and rice for a burrito.
Breakfast twist: Reheat and use as a saucy topping for omelets, huevos rancheros, or chilaquiles—its bright tomatillo flavor is excellent with eggs.

Tips to Make Mexican Beef Chile Verde
Q: How do I keep the beef moist and tender?
A: Cook low and slow; simmering at a gentle, steady temperature for the full 2–3 hours breaks down connective tissue and yields tender meat. Keep the pot partially covered and check liquid levels—adding a bit more broth if it looks dry helps.

Q: Can I make this spicier without overwhelming the tomatillo brightness?
A: Yes—add an extra jalapeño or a seeded serrano early in the cooking process for deeper spice, or add chopped fresh serrano at the end for a sharper heat. Balance with a touch more lime if it gets too intense.

Q: What if I don’t have fresh tomatillos?
A: You can use canned diced green tomatoes in a pinch, but fresh tomatillos provide the characteristic tang and texture that define chile verde.

Variations

Swap the beef: For a lighter take, use pork shoulder cut into cubes and follow the same technique—pork is a classic pairing with tomatillo-based sauces and becomes melt-in-your-mouth tender when braised slowly.
Make it saucier: If you prefer a smoother, more velvet-like sauce, transfer the tomatillo and pepper mixture to a blender before returning it to the pot; blend until smooth, then add the seared beef and simmer until tender.

What makes this recipe special
There’s a beautiful contrast in Chile Verde between the bright acidity of tomatillos and the deep, savory notes of seared beef. Unlike red chile stews that rely on dried chilies, this green chile hummed by tomatillos and fresh green peppers feels both vibrant and comforting. The spice blend—cumin, coriander, and oregano—works quietly in the background, elevating rather than overpowering the main ingredients. The long simmer lets those flavors meld into something soulful: each spoonful is at once zesty and homey.

Frequently Asked Questions (FAQs)
Q: Can I use a slow cooker instead of stovetop?
A: Absolutely. After searing the beef and sautéing the aromatics, transfer everything to a slow cooker, add the broth, and cook on low for 6–8 hours or on high for 3–4 hours until the beef is tender.

Q: Is this dish gluten-free?
A: Yes—this basic recipe is naturally gluten-free, as long as you use a gluten-free beef broth. Always check labels if you need strict gluten avoidance.

Q: How do I thicken the sauce if it’s too thin?
A: Uncover and simmer gently to reduce the liquid, or mash a few pieces of cooked tomatillo with a fork in the pot to help thicken. A small slurry of cornstarch and water (1 teaspoon cornstarch mixed with 1 tablespoon cold water) stirred in and simmered for a few minutes will also thicken the sauce.

Q: Can I brown everything in advance and finish later?
A: Yes. You can sear the beef and sauté the vegetables a day ahead, cool, and refrigerate. When ready, combine with broth and simmer until tender.

Q: What sides pair best with chile verde?
A: Steamed rice, refried or black beans, warm tortillas, a simple cabbage slaw, and pickled onions all make excellent companions.

Cooking strategy and timing

Searing well is important: Don’t skip browning the beef. Those browned bits add deep flavor to the finished dish.
Use a heavy pot: A Dutch oven or thick-bottomed pot distributes heat evenly and reduces the risk of scorching during long simmering.
Adjust salt at the end: As the sauce reduces, flavors concentrate—taste and adjust salt and lime at the end to avoid over-salting early.

Meal prep and serving for a crowd
This chile verde is an excellent make-ahead dish for a gathering. Cook a large pot a day ahead; flavors will meld overnight, often tasting even better the next day. Keep tortillas warm wrapped in a towel in a low oven, or place warmed tortillas in a tortilla warmer on the table for easy self-assembly. Provide bowls of garnishes—lime wedges, chopped cilantro, diced onion, shredded cheese, and sliced radishes—so guests can customize.

Pairings (drinks and sides)

Beverages: Serve with Mexican lager, a crisp pale ale, or a citrusy margarita to complement the tomatillo’s brightness. For a nonalcoholic option, try agua fresca (cucumber-lime or horchata for contrast).
Sides: Mexican rice, simple charred corn, or a light green salad dressed with lime vinaigrette are perfect. For a richer plate, add refried beans or a scoop of crema.

Serving sizes and scaling

This recipe with 2 pounds of beef comfortably feeds 4–6 people as a main dish with sides.
To scale up for a crowd, multiply ingredients proportionally and increase cooking time slightly if your pot is very full—make sure there’s enough room for even simmering.

Troubleshooting

Beef is tough after long simmer: Either the simmer was not hot enough to break down connective tissue, or the cut had extremely dense connective tissue. Increase gentle heat slightly and continue to cook until fork-tender. If overcooked but still a bit chewy, try shredding into smaller pieces and simmering a bit longer.
Sauce too acidic: Add a pinch of sugar or a small pat of butter to round the acidity, and always balance with salt and lime at the end.
Lacks depth: Finish with a splash of soy sauce or a teaspoon of beef bouillon concentrate (if you’re not strictly keeping it traditional) to add an umami boost.

Final notes
Chile verde is wonderfully flexible—you can tweak the heat, the consistency, and the accompaniments to suit your family’s preferences. It’s inherently a crowd-pleaser and scales well. Leftovers often taste even better as the flavors continue to meld, making it a smart recipe for weekly meal rotation or make-ahead entertaining.

Conclusion

Try variations and regional takes on green chile to deepen your understanding of the dish; for a classic regional perspective, see this write-up on Beef With Green Chile (Carne Con Chile Verde) — La Piña en la Cocina, which explores techniques and flavor notes. For a thoughtful Texas-style approach and useful historical context, check out Chile verde con carne (beef green chili) | Homesick Texan.