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Hearty Mexican Beef Chile Verde: A Comforting Classic for Every Kitchen

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Cozy up with this Hearty Mexican Beef Chile Verde, a bold and comforting dish that never disappoints! 🥩🌶️ Tender chunks of beef simmer in a rich green sauce made from tomatillos, roasted chiles, garlic, and spices. 🧄🍃 Perfect with rice, tortillas, or beans, it’s a soul-warming favorite packed with zesty flavor. Whether for Sunday dinner or weeknight comfort, this classic brings authentic taste and home-cooked love to your kitchen! 🍽️💚

Ingredients

Scale

For the Beef and Initial Browning:

  • 2 pounds beef chuck roast or stew beef, cut into 1-inch cubes

  • 1 tablespoon vegetable oil or olive oil

  • Salt and pepper to taste

For the Chile Verde Sauce:

  • 3 cups fresh tomatillos, husked and quartered

  • 1 large white or yellow onion, chopped

  • 5 cloves garlic, peeled

  • 4 green chilies (such as Anaheim or poblano), seeded and chopped

  • 1–2 jalapeños, seeded (optional, adjust for spice preference)

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1 cup fresh cilantro leaves (plus more for garnish)

  • 1 tablespoon lime juice (freshly squeezed)

  • 1 ½ cups chicken or beef broth (low sodium)

Optional Garnishes and Add-ons:

  • Chopped cilantro

  • Diced avocado

  • Lime wedges

  • Sour cream or plain Greek yogurt

  • Cooked white or Mexican rice

  • Warm flour or corn tortillas

Instructions

  • Prepare the Beef:

    • Season the cubed beef with salt and pepper.

    • In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat.

    • Add the beef in batches to avoid overcrowding the pan. Sear on all sides until browned. Remove the beef and set aside.

  • Roast the Vegetables:

    • Preheat your broiler. On a baking sheet, arrange the tomatillos (cut side down), chilies, onion, and garlic cloves.

    • Broil for 7–10 minutes, or until the vegetables are charred and softened. Watch closely to avoid burning.

  • Blend the Sauce:

    • Transfer the roasted vegetables to a blender or food processor.

    • Add cumin, oregano, cilantro, and lime juice. Blend until smooth.

    • If the sauce is too thick, add a few tablespoons of broth to help it blend smoothly.

  • Cook the Sauce:

    • In the same pot where you browned the beef, pour in the verde sauce.

    • Simmer for 5–10 minutes over medium heat to allow the flavors to meld.

    • Add the browned beef back into the pot.

  • Simmer Everything Together:

    • Pour in the broth and stir well to combine.

    • Bring to a low boil, then reduce the heat to low.

    • Cover and simmer for 2 to 2 ½ hours, or until the beef is fork-tender and the sauce is rich and thickened.

 

  • Final Adjustments:

    • Taste and adjust seasoning if needed—more salt, lime juice, or even an extra pinch of cumin or oregano.

    • If desired, use a spoon to skim off excess fat from the top before serving.

Notes

  • Choose the right cut of beef: Chuck roast works best because it becomes tender after slow cooking. Avoid lean cuts—they may dry out.
  • Use fresh tomatillos: They provide the tangy base of the sauce. If fresh tomatillos aren’t available, canned can be used in a pinch, but fresh is preferred.
  • Broiling the vegetables adds depth: Don’t skip this step. It caramelizes the ingredients and gives the sauce a rich, smoky note.
  • Adjust spice to your liking: Jalapeños and poblanos vary in heat. Remove seeds for less spice, or leave some in if you want a kick.
  • Make it ahead: Like many stews, this dish gets even better the next day. Store it in the fridge for up to 4 days, or freeze for up to 3 months.
  • Thicken if needed: If the sauce is too thin at the end, remove the lid and simmer uncovered for 10–15 minutes.
  • Blend sauce carefully: If using a blender, allow the roasted vegetables to cool slightly first, and blend in batches to avoid splatter.

Find it online: https://inarecipes.com/hearty-mexican-beef-chile-verde-a-comforting-classic-for-every-kitchen/