Mexican Beef Chile Verde (Print Version)
Tender beef cubes simmered with tomatillos and green chilies in a flavorful broth, perfect for tacos or served over rice.
# Ingredients:
→ Main Ingredients
01 -
2 pounds beef stew meat, such as chuck roast, cut into cubes
02 -
1 tablespoon olive oil or vegetable oil
03 -
1 large onion, chopped
04 -
5 to 6 garlic cloves, minced
05 -
3 cups tomatillos, husked and quartered
06 -
4 to 5 medium green chilies (Anaheim, Hatch, or poblano), seeded and chopped
07 -
1 to 2 jalapeños, seeded for milder heat or unseeded for spicy
08 -
2 teaspoons ground cumin
09 -
1 teaspoon dried oregano, preferably Mexican oregano
10 -
1 teaspoon ground coriander
11 -
½ teaspoon ground black pepper
12 -
1 teaspoon salt, or to taste
13 -
4 cups beef broth (halal-certified if needed)
14 -
1 tablespoon fresh lime juice
→ Optional Garnish
15 -
Chopped cilantro
16 -
Chopped parsley
→ Serving Suggestions
17 -
Warm tortillas
18 -
Cilantro-lime rice or plain white rice
19 -
Crusty bread
20 -
Use as a filling for tacos, burritos, or enchiladas
# Steps to Follow:
01 -
Pat the beef cubes dry with paper towels to ensure good searing.
02 -
Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, then set aside.
03 -
In the same pot, sauté chopped onion for about 5 minutes until translucent.
04 -
Add minced garlic and cook for 1 minute more until fragrant.
05 -
Stir in the tomatillos, green chilies, and jalapeños. Cook for several minutes until vegetables begin to soften.
06 -
Sprinkle in cumin, oregano, coriander, black pepper, and salt. Mix well.
07 -
Return the seared beef to the pot. Pour in the beef broth and stir, scraping up any browned bits from the bottom.
08 -
Bring mixture to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours until the beef is fork-tender.
09 -
Stir in fresh lime juice and adjust seasoning to taste. Garnish with chopped cilantro or parsley, and serve hot with desired sides.