Description
Best Mexican Beef Chile Verde is a flavorful and spicy stew made with tender beef simmered in a tangy tomatillo and green chili sauce. Perfect for warming up on a chilly evening!
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups tomatillos, husked and chopped
- 2–3 green chilies (such as Anaheim or Poblano), roasted, peeled, and chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 cups beef broth
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the beef cubes and sear on all sides until browned. Remove the beef and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
- Stir in the chopped tomatillos, roasted green chilies, cumin, oregano, salt, and pepper. Cook for another 5 minutes.
- Add the seared beef back into the pot and pour in the beef broth. Bring to a boil.
- Reduce the heat to low, cover, and let simmer for about 1 hour, or until the beef is tender.
- Adjust seasoning if necessary and serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add jalapeños or serrano peppers.
- Serve with warm tortillas or over rice for a complete meal.
- This stew can be made a day ahead, as the flavors deepen overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 20 grams
- Saturated Fat: 8 grams
- Carbohydrates: 10 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 90 mg