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Authentic Chile Verde with Beef: A Hearty Mexican Classic for Beginners

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Get ready to spice up your kitchen with this Authentic Chile Verde with Beef! Tender beef simmered in a rich, tangy tomatillo and green chili sauce—this dish is pure comfort in every bite. Whether you’re a beginner or a pro, this recipe is easy to follow and bursting with bold Mexican flavors. Serve it over rice, tuck it into warm tortillas, or enjoy it straight from the bowl! One bite, and you’ll be hooked. Ready to cook up a storm? 🌮✨

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Ingredients

Scale

Main Ingredients

  • 3 pounds beef chuck or brisket, trimmed of excess fat and cut into 1-inch pieces
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons oil (vegetable or canola oil)
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon dried oregano
  • 2 cups low-sodium beef broth

For the Green Chile Sauce (Salsa Verde)

  • 4 fresh poblano peppers, seeded and sliced in half
  • 2 fresh jalapeño peppers, seeded and sliced in half (adjust spice level; see notes below)
  • 1.5 pounds fresh tomatillos, husks removed
  • 1/2 cup fresh cilantro, coarsely chopped

Instructions

Step 1: Prepare the Beef

  1. Season the meat: Sprinkle salt and black pepper evenly over the beef pieces. This enhances the flavor and helps the meat brown beautifully.
  2. Heat the oil: In a large stockpot or Dutch oven, heat the oil over medium-high heat.
  3. Sear the beef: Add the beef pieces in a single layer, cooking until browned on all sides (about 3-4 minutes per side). Work in batches if necessary to avoid overcrowding the pan.
  4. Remove the beef: Transfer the seared beef to a plate and set aside.

Step 2: Build the Flavor Base

  1. Sauté the aromatics: In the same pot, add the chopped onion and cook until soft and translucent (about 5 minutes).
  2. Add the garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
  3. Incorporate the spices: Add the ground cumin and dried oregano, stirring well to coat the onions and garlic.

Step 3: Simmer the Beef

  1. Return the beef to the pot: Stir the seared beef back in with the aromatics.
  2. Pour in the broth: Add the beef broth, making sure to scrape up any browned bits from the bottom of the pot.
  3. Cover and simmer: Reduce the heat to medium-low, cover, and let it simmer for 2 to 4 hours, stirring occasionally. The longer it cooks, the more tender the beef will become.

Step 4: Make the Green Chile Sauce

  1. Prepare the oven: Preheat your oven to high broil and position the rack on the second-highest level.
  2. Roast the peppers and tomatillos: Place the halved poblano peppers, jalapeños, and tomatillos cut-side down on a baking sheet. Broil for about 7-10 minutes, or until the skins are blistered and slightly blackened.
  3. Steam the peppers: Immediately transfer the roasted peppers to a plastic bag and seal it shut. Let them steam for about 5 minutes—this makes peeling the skin easier.
  4. Blend the sauce: Peel the skin off the peppers, then add them to a blender along with the roasted tomatillos and fresh cilantro. Blend until smooth.

Step 5: Combine and Finish Cooking

  1. Add the sauce to the beef: Pour the green chile sauce into the pot with the simmering beef.
  2. Simmer to meld flavors: Cook everything together for another 30-45 minutes, stirring occasionally. The sauce should thicken slightly, and the flavors will deepen.

Notes

  • How to tell when the beef is tender: The meat should easily pull apart with a fork. If it’s still tough, let it simmer longer.
  • Adjusting spice levels:
    • Very spicy: Leave all the seeds in the jalapeños.
    • Medium-hot: Remove seeds from one jalapeño but keep them in the other.
    • Mild: Remove all seeds and veins.
    • Extra mild: Use only poblano peppers and omit jalapeños.
  • Troubleshooting:
    • If the beef is browning too quickly, lower the heat slightly.
    • If the sauce is too thick, add a splash of broth to loosen it.
    • If the sauce is too thin, let it simmer uncovered to reduce and thicken.

Find it online: https://inarecipes.com/authentic-chile-verde-with-beef-a-hearty-mexican-classic-for-beginners/