Name: Mexican Beef Chile Verde Recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Mexican
Ingredients: 2 pounds beef stew meat such as chuck roast, cut into cubes; 1 tablespoon olive oil or vegetable 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, unseeded for spicy); 2 teaspoons ground cumin; 1 teaspoon dried oregano (preferably Mexican oregano); 1 teaspoon ground coriander; ½ teaspoon ground black pepper; 1 teaspoon salt, or to taste; 4 cups beef broth (halal-certified if needed); 1 tablespoon fresh lime juice; Chopped cilantro and/or chopped parsley

Ingredients

2 pounds beef stew meat such as chuck roast, cut into cubes

1 tablespoon olive oil or vegetable 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, unseeded for spicy)

2 teaspoons ground cumin

1 teaspoon dried oregano (preferably Mexican oregano)

1 teaspoon ground coriander

½ teaspoon ground black pepper

1 teaspoon salt, or to taste

4 cups beef broth (halal-certified if needed)

1 tablespoon fresh lime juice

Optional garnish: chopped cilantro and/or chopped parsley

Instructions

Step 1: Pat the beef cubes dry with paper towels to ensure good searing.

Step 2: Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, then set aside.

Step 3: In the same pot, sauté chopped onion for about 5 minutes until translucent.

Step 4: Add minced garlic and cook for 1 minute more until fragrant.

Step 5: Stir in the tomatillos, green chilies, and jalapeños. Cook for several minutes until vegetables begin to soften.

Step 6: Sprinkle in cumin, oregano, coriander, black pepper, and salt. Mix well.

Step 7: Return the seared beef to the pot. Pour in the beef broth and stir, scraping up any browned bits from the bottom.

Step 8: 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.

Step 9: Stir in fresh lime juice and adjust seasoning to taste.

Step 10: Garnish with chopped cilantro or parsley, and serve hot with warm tortillas, cilantro-lime rice, or crusty bread.

Tips & Variations

For milder heat, remove seeds from jalapeños and green chilies before cooking.

Use a slow cooker to cook the stew on low for 6 to 8 hours if you prefer a hands-off method.

Substitute beef broth with chicken broth or vegetable broth for a lighter flavor.

Add diced potatoes or carrots during simmering for extra texture and nutrition.

Serve with a side of sour cream or shredded cheese to complement the tangy sauce.

Storage

Store leftover chile verde in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. This dish also freezes well—place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use pork instead of beef in this chile verde?

Yes, pork shoulder is a traditional choice for chile verde and works very well in this recipe. Adjust cooking time to ensure the pork becomes tender.

How do I make the dish less spicy?

To reduce heat, remove the seeds and membranes from the jalapeños and green chilies before cooking. You can also start with fewer jalapeños and add more gradually to taste.