Name: Best Mexican Beef Chile Verde
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Cuisine: Mexican
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)

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)

Cook Mode Prevent your screen from going dark

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