Best Mexican Beef Chile Verde Recipe is a rich, comforting Mexican-style stew made with tender chunks of beef simmered slowly in a vibrant green sauce of tomatillos, green chiles, garlic, and herbs. This hearty dish delivers deep flavor without complicated steps and is perfect for family dinners, meal prep, or serving guests who love bold, authentic tastes.
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Why You’ll Love This Best Mexican Beef Chile Verde Recipe
This beef chile verde is everything a comforting homemade meal should be: warm, filling, and full of real flavor.
- Slow-cooked beef that turns fall-apart tender
- Tangy, savory green sauce made from fresh tomatillos
- Naturally gluten-free and family-friendly
- Perfect for tacos, bowls, or enjoyed as a stew
- Even better the next day as leftovers
If you enjoy classic Mexican-inspired dishes with practical, home-cook methods, this recipe fits beautifully into your regular dinner rotation.
Ingredients for Best Mexican Beef Chile Verde Recipe
Beef & Stew Base
- Beef chuck or beef shoulder, cut into 1½-inch cubes – 900 g (about 2 lb)
- Olive oil – 2 tablespoons
- Yellow onion, chopped – 1 large (200 g)
- Garlic cloves, minced – 4 cloves (16 g)
- Chicken or beef broth (low sodium) – 600 ml (2½ cups)
- Salt – 2 teaspoons (or to taste)
- Black pepper – 1 teaspoon
Green Chile Verde Sauce
- Tomatillos, husked and rinsed – 680 g (1½ lb)
- Jalapeños, seeded and chopped – 2 medium (30 g)
- Anaheim or poblano peppers – 2 medium (180 g)
- Garlic cloves (for roasting) – 3 cloves (12 g)
- Fresh cilantro – 25 g (1 packed cup)
- Dried oregano – 1 tablespoon
- Ground cumin – 1 teaspoon
- Pinch of ground cloves (optional, traditional touch)
Ingredient Notes (Substitutions & Healthy Swaps)
- Beef choice: Chuck roast is ideal due to its marbling, but stewing beef works well too.
- Heat level: Reduce jalapeños or remove seeds fully for a milder chile verde.
- Broth: Use low-sodium broth to better control seasoning.
- Vegetable option: You can replace beef with mushrooms and potatoes for a plant-based version.
- Family-friendly: No alcohol is used, and pork is fully replaced with beef.
Step-by-Step Instructions
Step 1 – Roast the Tomatillos and Peppers
Preheat the broiler. Place tomatillos (cut side down), jalapeños, Anaheim or poblano peppers, and garlic cloves on a baking sheet. Broil for 6–8 minutes until blistered and lightly charred. Remove and cool slightly.
Step 2 – Blend the Green Sauce
Transfer roasted vegetables to a blender. Add cilantro, oregano, cumin, and ground cloves. Blend until smooth. Set aside.
Step 3 – Brown the Beef
Season beef cubes with salt and pepper. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown beef in batches until deeply golden. Remove and set aside.
Step 4 – Build the Stew Base
In the same pot, add chopped onion and sauté for 4–5 minutes until softened. Stir in minced garlic and cook for 30 seconds.
Step 5 – Simmer Slowly
Return beef to the pot. Pour in green sauce and broth. Stir well, bring to a gentle boil, then reduce heat to low. Simmer uncovered for 2½ to 3 hours, stirring occasionally, until beef is fork-tender and sauce thickens.
Step 6 – Final Seasoning
Taste and adjust salt or pepper as needed. Let rest for 10 minutes before serving.
Pro Tips for Success
- Brown the beef well for deeper flavor in the finished stew.
- Do not rush the simmer — slow cooking makes the beef tender.
- Char the tomatillos slightly for a more authentic taste.
- Blend sauce while vegetables are still warm for smoother texture.
- Let chile verde rest before serving for better flavor balance.
Flavor Variations
- Spicier Beef Chile Verde: Add an extra jalapeño or a serrano pepper.
- Creamy Version: Stir in a spoon of sour cream when serving.
- Smoky Twist: Add roasted green bell pepper alongside poblanos.
- Weeknight Shortcut: Use a pressure cooker to reduce cook time.
- Taco-Style: Shred the beef and serve as a taco filling.
Serving Suggestions
This Best Mexican Beef Chile Verde Recipe is incredibly versatile:
- Serve with warm flour or corn tortillas
- Spoon over rice or cauliflower rice
- Pair with beans and fresh avocado
- Use leftovers in burritos or enchiladas
It also works beautifully as a make-ahead dish for gatherings.
Storage and Freezing Instructions
Refrigerator:
Store in an airtight container for up to 4 days. Reheat gently on the stovetop.
Freezer:
Freeze cooled chile verde for up to 3 months. Thaw overnight in the refrigerator before reheating.
Best Mexican Beef Chile Verde Recipe
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
Description
Best Mexican Beef Chile Verde Recipe is a rich, comforting Mexican-style stew made with tender beef simmered in a vibrant green sauce of tomatillos, green chiles, garlic, and spices—perfect for family meals, gatherings, or meal prep.
Ingredients
- 900 g (2 lb) beef chuck or shoulder, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 600 ml (2½ cups) chicken or beef broth (low sodium)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 680 g (1½ lb) tomatillos, husked and rinsed
- 2 jalapeños, seeded and chopped
- 2 Anaheim or poblano peppers
- 3 garlic cloves (for roasting)
- 25 g fresh cilantro (1 packed cup)
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- Pinch of ground cloves (optional)
Instructions
- Broil tomatillos, jalapeños, peppers, and garlic for 6–8 minutes until blistered.
- Blend roasted vegetables with cilantro, oregano, cumin, and cloves until smooth.
- Season beef with salt and pepper, then brown in olive oil in a Dutch oven.
- Add chopped onion to the pot and cook until softened, then add minced garlic.
- Return beef to the pot, add green sauce and broth, bring to a boil, then simmer 2½–3 hours until tender.
- Taste and adjust seasoning, then let rest 10 minutes before serving.
Notes
Brown beef deeply for maximum flavor. Slow simmering makes beef tender. Char vegetables well for authentic chile verde taste. Let the stew rest before serving to enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 390 |
| Protein | 34 g |
| Carbs | 18 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sodium | 720 mg |
FAQ About Best Mexican Beef Chile Verde Recipe
Can I make chile verde in a slow cooker?
Yes. Brown the beef first, then transfer all ingredients to a slow cooker and cook on low for 7–8 hours.
Is beef chile verde authentic?
While traditionally made with pork, beef versions are widely enjoyed and still retain classic flavor when prepared properly.
How spicy is chile verde?
It’s usually mild to medium. Heat level depends on the peppers used and whether seeds are included.
Can I thicken chile verde?
The stew thickens naturally as it simmers. If needed, simmer uncovered longer to reduce the sauce.
What cut of beef works best?
Chuck roast or shoulder cuts are best because they soften during long cooking.
Final Thoughts
Best Mexican Beef Chile Verde Recipe is a warm, comforting dish that combines traditional flavors with practical home cooking. Whether served as a stew, over rice, or tucked into tortillas, it’s a satisfying meal that only gets better with time.