Mexican Beef Chile Verde
This Mexican Beef Chile Verde is a flavorful and hearty stew made with tender beef simmered in a vibrant green sauce of roasted tomatillos, peppers, and herbs. Serve with warm tortillas, rice, or your favorite toppings for a satisfying and authentic Mexican meal.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 200 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 1 pound tomatillos, husked and quartered
- 2 poblano peppers, roasted, peeled, seeded, and chopped
- 1 serrano pepper, stemmed
- 1/2 cup chopped cilantro
- 1/4 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Lime wedges, for serving
Instructions
- Season beef with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, then set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and jalapeno and cook for 1 minute more.
- Add tomatillos, poblano peppers, serrano pepper, cilantro, chicken broth, cumin, and oregano to the pot. Bring to a simmer and cook until tomatillos are softened, about 10 minutes.
- Carefully transfer the sauce to a blender or food processor and blend until smooth.
- Pour the sauce back into the pot. Add the browned beef back to the pot.
- Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the beef is very tender.
- Remove the serrano pepper before serving.
- Serve hot with warm tortillas, rice, and your favorite toppings.
Notes
For a spicier dish, leave the seeds in the jalapeno and serrano pepper. You can also add a pinch of cayenne pepper to the sauce.
Find it online: https://cubaqueen.com/mexican-beef-chile-verde/