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Mexican Beef Chile Verde Recipe

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★★★★★

5 from 149 reviews

Mexican Beef Chile Verde is a flavorful and hearty stew featuring tender chunks of beef simmered in a vibrant green sauce made from tomatillos, green chilies, and aromatic spices. This classic dish is perfect for warming meals and pairs wonderfully with tortillas, rice, or crusty bread, making it an authentic and comforting addition to any Mexican-inspired meal.

Ingredients

Scale

Meat and Oil

  • 2 pounds beef stew meat such as chuck roast, cut into cubes
  • 1 tablespoon olive oil or vegetable oil

Vegetables and Aromatics

  • 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)

Spices and Seasonings

  • 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

Liquids and Finishing Touches

  • 4 cups beef broth (halal-certified if needed)
  • 1 tablespoon fresh lime juice

Optional Garnish

  • Chopped cilantro and/or chopped parsley

Instructions

  1. Prepare the Beef: Pat the beef cubes dry using paper towels to remove excess moisture and ensure a good sear during cooking.
  2. Sear the Beef: Heat oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes until browned on all sides. Remove the seared beef and set aside.
  3. Sauté Aromatics: In the same pot, add the chopped onion and sauté for about 5 minutes until it becomes translucent and soft.
  4. Add Garlic and Vegetables: Stir in the minced garlic and cook for another minute until fragrant. Then add tomatillos, green chilies, and jalapeños. Cook for several minutes until the vegetables begin to soften.
  5. Incorporate Spices: Sprinkle in the ground cumin, dried oregano, ground coriander, black pepper, and salt. Mix well so the spices coat the vegetables evenly.
  6. Return Beef and Add Broth: Add the seared beef back into the pot. Pour in the beef broth and stir, scraping up any browned bits stuck to the bottom to add depth of flavor.
  7. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 1.5 to 2 hours, or until the beef is fork-tender.
  8. Finish with Lime Juice: Stir in the fresh lime juice and taste the stew, adjusting salt or seasoning as needed.
  9. Serve and Garnish: Garnish the Chile Verde with chopped cilantro and/or parsley if desired. Serve hot with warm tortillas, cilantro-lime rice, or crusty bread as preferred.

Notes

  • For milder heat, remove seeds from jalapeños; leave them in for spicier flavor.
  • Using a Dutch oven ensures even cooking and better flavor development.
  • Patting the meat dry is crucial for a good sear and to develop a rich stew base.
  • Simmering low and slow makes the beef tender and infuses the sauce with flavor.
  • Can be made ahead and reheated; flavors deepen overnight.
  • Serve with tortillas to make tacos or use as filling for burritos or enchiladas.

Keywords: Mexican Beef Chile Verde, Beef Stew, Tomatillo Sauce, Green Chile Stew, Mexican Comfort Food

Find it online: https://tastybella.com/mexican-beef-chile-verde-recipe/