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Mexican Beef Chile Verde Recipe is a must-try dish! Recipe

Mexican Beef Chile Verde Recipe is a must-try dish! Recipe
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★★★★★

4.7 from 18 reviews

This authentic Mexican Beef Chile Verde is a flavorful and hearty stew made with tender chunks of beef simmered in a tangy tomatillo and green chili sauce. Perfect for warming meals, it features a vibrant blend of fresh and dried spices that create a balanced heat and rich depth. Serve with warm tortillas, rice, or crusty bread for a satisfying traditional Mexican dish.

Ingredients

Scale

Beef and Oil

  • 2 pounds beef stew meat (such as chuck roast), cut into cubes
  • 1 tablespoon olive oil or vegetable oil

Vegetables and Aromatics

  • 1 large onion, chopped
  • 5 to 6 garlic cloves, minced
  • 3 cups tomatillos, husked and quartered
  • 4 to 5 medium green chilies (Anaheim, Hatch, or poblano), seeded and chopped
  • 1 to 2 jalapeños, seeded for milder heat or unseeded for spicy

Spices

  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt, or to taste

Liquids and Garnish

  • 4 cups beef broth (halal-certified if needed)
  • 1 tablespoon fresh lime juice
  • Optional garnish: chopped cilantro and/or chopped parsley

Instructions

  1. Prepare Beef: Pat the beef cubes dry with paper towels to ensure a good sear, which helps develop flavor and texture.
  2. Sear Beef: Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, then remove and set aside.
  3. Sauté Onion: In the same pot, add chopped onion and cook for about 5 minutes until translucent, softening and releasing sweetness.
  4. Add Garlic: Stir in minced garlic and cook for 1 more minute until fragrant, taking care not to burn it.
  5. Add Tomatillos and Chilis: Stir in the quartered tomatillos, chopped green chilies, and jalapeños; cook several minutes until vegetables begin to soften and release their flavors.
  6. Add Spices: Sprinkle ground cumin, oregano, coriander, black pepper, and salt over the vegetables and mix well to combine the spices evenly.
  7. Combine Beef: Return the seared beef to the pot with the vegetable mixture.
  8. Add Broth and Simmer: Pour in the beef broth, stirring to scrape up any browned bits from the bottom, which adds depth to the stew. Bring to a boil, then reduce heat to low, cover the pot, and let simmer for 1.5 to 2 hours until the beef is tender and fork-ready.
  9. Finish and Adjust: Stir in fresh lime juice for brightness and adjust seasoning as needed with salt or pepper.
  10. Serve: Garnish the Chile Verde with chopped cilantro or parsley, then serve hot alongside warm tortillas, rice, or crusty bread.

Notes

  • The level of heat can be adjusted by controlling the number of jalapeños and whether their seeds are included.
  • Tomatillos provide a tangy base; if unavailable, substitute with green tomatoes and a splash of lime juice.
  • For a richer stew, brown the beef well before simmering to deepen flavor.
  • This dish freezes well; store in airtight containers for up to 3 months.
  • Serve leftovers in tacos, burritos, or enchiladas for versatile meals.

Nutrition

Keywords: Mexican Beef Chile Verde, tomatillo beef stew, green chili beef recipe, spicy Mexican stew, beef taco filling, traditional Mexican cuisine

Find it online: https://frommamamaya.com/mexican-beef-chile-verde-recipe-is-a-must-try-dish-recipe/