Description
Warm, smoky, and comforting, this Mexican Beef Chile Verde combines tender beef and bright tomatillos for a satisfying dish full of bold flavors.
Ingredients
Scale
- 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
Instructions
- Prepare your ingredients: Husk the tomatillos and rinse them; seed and chop the green chilies and jalapeños. Pat the beef cubes dry.
- Heat the oil: In a large pot or Dutch oven over medium-high heat, add the olive oil and heat until shimmering.
- Sear the beef: Add the beef cubes in a single layer, browning on all sides for 3–4 minutes per side. Remove and set aside.
- Sauté the aromatics: Add chopped onion to the pot, sautéing until translucent, about 5 minutes. Add minced garlic and cook for about 30–60 seconds.
- Soften the vegetables: Add quartered tomatillos and chopped green chilies, stirring occasionally until softened, about 6–8 minutes.
- Recombine and season: Return the seared beef, adding cumin, oregano, coriander, black pepper, and salt, stirring to coat.
- Add liquid: Pour in beef broth, scraping the bottom to lift browned bits. Bring to a gentle boil.
- Simmer low and slow: Cover and simmer on low for 2–3 hours until the beef is fork-tender. Adjust heat to maintain a simmer.
- Finish with lime: Stir in lime juice once the beef is tender. Adjust salt and pepper to taste.
- Serve and garnish: Spoon into bowls and garnish with cilantro or parsley if desired. Serve with tortillas, rice, or roasted potatoes.
Notes
For scaling, this recipe comfortably feeds 4–6 people. Leftovers taste even better as flavors meld.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chile verde, beef stew, Mexican recipes, comforting meals, family-friendly recipes