Mexican beef chile verde is a bold, comforting dish made with tender chunks of beef simmered in a rich, tangy green sauce made from tomatillos, green chiles, and fragrant spices. It’s hearty, flavorful, and the perfect dish to serve with warm tortillas, rice, or beans for a satisfying meal.
Why You’ll Love This Recipe
I love this beef chile verde because the slow simmer transforms simple ingredients into deep, mouthwatering flavor. The green sauce is slightly smoky, mildly spicy, and perfectly balanced by the richness of the beef. Whether I’m cooking for a family dinner or meal prepping for the week, this dish always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
beef chuck roast or stew meat (cut into 1-inch cubes)
salt and black pepper
olive oil
tomatillos (husked and rinsed)
poblano peppers
jalapeños or serranos (to taste)
garlic cloves
white onion
cilantro
chicken broth or beef broth
ground cumin
oregano (Mexican oregano, if possible)
lime juice (for brightness)
Directions
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I season the beef with salt and pepper, then sear it in batches in a large Dutch oven or pot until browned on all sides. I set the beef aside.
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I roast the tomatillos, poblano peppers, jalapeños, garlic, and onion under the broiler or in a dry skillet until charred and softened (about 10 minutes).
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I let the roasted veggies cool slightly, then blend them with broth, cilantro, cumin, and oregano until smooth.
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I return the beef to the pot, pour in the green sauce, and bring it to a simmer.
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I cover and cook on low heat for about 2 to 2.5 hours, or until the beef is fork-tender and the flavors are rich and blended.
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I finish with a squeeze of lime juice and adjust seasoning to taste before serving.
Servings and timing
This recipe makes about 6 servings. It takes around 25 minutes to prep and 2 to 2.5 hours to cook, so I usually set aside about 3 hours total for the best results.
Variations
Sometimes I add potatoes to the stew to make it even heartier. For extra spice, I throw in an extra jalapeño or a few green chiles. If I want a shortcut, I use canned green enchilada sauce blended with fresh herbs. I’ve also made it in the slow cooker—just brown the beef and pour everything in to simmer on low for 6–8 hours.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove or in the microwave. This dish also freezes well—just cool completely before freezing and thaw overnight in the fridge before reheating.
FAQs
Can I use a different cut of beef?
Yes. I usually use beef chuck roast for the best flavor and tenderness, but brisket or stew meat also work well.
Is chile verde spicy?
It can be mildly spicy or hotter depending on the peppers I use. I adjust the heat by removing seeds or using fewer hot chiles.
Can I make this ahead?
Absolutely. In fact, it tastes even better the next day as the flavors deepen. I just reheat gently before serving.
What’s the best way to serve it?
I serve it with warm tortillas, rice, beans, or even over roasted vegetables. It also makes a great filling for burritos or tacos.
Can I use canned tomatillos?
Yes. If fresh tomatillos aren’t available, I use canned ones and skip the roasting step—they still give great flavor.
Conclusion
This Mexican beef chile verde is everything I love about comfort food—rich, bold, and deeply flavorful. The tender beef and vibrant green sauce make each bite unforgettable. Whether I’m serving it for Sunday dinner or meal prepping for the week, it’s a dish I always come back to.
Print
Best Mexican Beef Chile Verde
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Description
Mexican beef chile verde is a hearty and flavorful dish made with tender beef simmered in a zesty green sauce of tomatillos, chiles, garlic, and spices. It’s perfect with warm tortillas, rice, or beans for a comforting and satisfying meal.
Ingredients
- 2 lbs beef chuck roast or stew meat, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 ½ lbs tomatillos, husked and rinsed
- 2 poblano peppers
- 1–2 jalapeños or serrano peppers (adjust to taste)
- 4 garlic cloves
- 1 white onion, quartered
- ½ cup fresh cilantro
- 1 ½ cups chicken broth or beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican oregano)
- 1 tbsp lime juice (or to taste)
Instructions
- Season beef cubes with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil and sear beef in batches until browned on all sides. Set aside.
- Roast tomatillos, poblano peppers, jalapeños, garlic, and onion under a broiler or in a dry skillet over medium heat for about 10 minutes until charred and softened.
- Let the roasted vegetables cool slightly. Remove stems and seeds from peppers as needed for desired spice level.
- Blend the roasted vegetables with broth, cilantro, cumin, and oregano until smooth.
- Return the seared beef to the pot and pour in the green sauce. Stir to combine and bring to a simmer.
- Cover and cook on low heat for 2 to 2.5 hours, until the beef is fork-tender and sauce is rich.
- Stir in lime juice, taste, and adjust seasoning if needed before serving.
Notes
- Add diced potatoes during the last hour of cooking for a heartier stew.
- Use canned tomatillos as a shortcut—skip roasting if using.
- For extra heat, include more jalapeños or green chiles.
- Slow cooker method: brown beef, then cook everything on low for 6–8 hours.
- Flavors deepen overnight, making it great for leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 630mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
