Authentic Mexican Beef Chile Verde is a comforting, slow-simmered dish that brings bold, fresh flavors straight to your kitchen. This classic recipe features tender chunks of beef cooked in a bright green sauce made from tomatillos, green chiles, garlic, and warm spices, creating a meal that feels both hearty and vibrant at the same time.
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Why You’ll Love This Authentic Mexican Beef Chile Verde
This dish has stood the test of time for good reason. Authentic Mexican Beef Chile Verde is rich, satisfying, and surprisingly easy to make at home.
First, the flavor is unforgettable. Tomatillos give the sauce its signature tang, while green chiles add gentle heat and depth. Slow cooking allows the beef to become fork-tender and soak up every bit of that savory green sauce.
Second, it is incredibly versatile. You can serve it as a stew, spoon it over rice, tuck it into warm tortillas, or even use leftovers for burritos or tacos the next day.
Finally, this recipe is family-friendly and customizable. You control the spice level, the cut of beef, and even the cooking method, making it perfect for weeknights, weekends, or special gatherings.
Ingredients for Authentic Mexican Beef Chile Verde
Beef and Main Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil or vegetable oil
- Salt and black pepper, to taste
Green Chile Sauce
- 2 cups tomatillos, husked, rinsed, and chopped
- 2 jalapeños, diced, seeds removed for mild heat
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
Seasonings and Finish
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Ingredient Notes
Beef chuck is ideal for this recipe because it becomes tender when slow cooked. If needed, you can substitute beef shoulder or stew meat.
Tomatillos are essential for authentic flavor. They should be firm and bright green, not yellow or soft.
Jalapeños provide mild heat. For a spicier chile verde, leave in some seeds or add an extra pepper. For less heat, use Anaheim or poblano peppers.
If you prefer a lighter option, chicken thighs can replace beef. For a vegetarian version, use mushrooms or plant-based beef alternatives and swap chicken broth for vegetable broth.
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by cutting the beef into evenly sized cubes. Pat them dry with paper towels and season generously with salt and black pepper.
Husk and rinse the tomatillos, then chop them into small pieces. Chop the onion, mince the garlic, and dice the jalapeños, removing seeds if you want a milder dish.
Step 2: Brown the Beef
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot.
Brown the beef on all sides, about 5 to 7 minutes per batch. This step builds flavor, so do not rush it. Transfer the browned beef to a plate and set aside.
Step 3: Build the Flavor Base
In the same pot, reduce the heat to medium. Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
Add the garlic and jalapeños and cook for another 30 seconds until fragrant. Stir in the chopped tomatillos, cumin, and oregano.
Step 4: Simmer the Chile Verde
Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot.
Return the beef and any accumulated juices to the pot. Bring the mixture to a gentle boil, then reduce the heat to low.
Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened slightly.
Step 5: Taste and Serve
Taste the chile verde and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with fresh cilantro and lime wedges. Enjoy it with rice, beans, or warm tortillas.
Pro Tips for Success
- Brown the beef in batches to avoid steaming and ensure deep flavor.
- Use fresh tomatillos for the best color and tangy taste.
- Simmer low and slow to achieve tender beef and a rich sauce.
- Adjust spice gradually by adding peppers a little at a time.
- Let the dish rest for 10 minutes before serving to allow flavors to settle.
Flavor Variations
- Spicy Chile Verde: Add a serrano pepper or a pinch of crushed red pepper flakes.
- Smoky Twist: Roast the tomatillos and peppers before cooking.
- Herb Forward: Add a handful of fresh cilantro stems during simmering.
- Citrus Bright: Stir in extra lime juice just before serving.
- Slow Cooker Version: Transfer everything to a slow cooker and cook on low for 7 to 8 hours.
Serving Suggestions
Authentic Mexican Beef Chile Verde pairs beautifully with simple sides. Serve it over steamed white rice or Mexican rice to soak up the sauce.
Warm corn or flour tortillas are perfect for scooping or making tacos. Refried beans or black beans make a hearty addition, while a simple green salad adds freshness.
For a festive meal, serve with sliced avocado, pico de gallo, and a sprinkle of queso fresco.
Storage and Freezing Instructions
Store leftover chile verde in an airtight container in the refrigerator for up to 4 days.
To freeze, let the dish cool completely. Transfer to freezer-safe containers and freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Authentic Mexican Beef Chile Verde You’ll Love
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
Description
A classic authentic Mexican beef chile verde made with tender beef simmered in a bright, tangy green sauce of tomatillos, green chiles, garlic, and warm spices.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil or vegetable oil
- Salt and black pepper, to taste
- 2 cups tomatillos, husked, rinsed, and chopped
- 2 jalapeños, diced, seeds removed for mild heat
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Season beef cubes generously with salt and black pepper.
- Heat oil in a large Dutch oven over medium-high heat.
- Brown beef in batches on all sides and set aside.
- Reduce heat to medium and add chopped onion.
- Cook until softened, then add garlic and jalapeños.
- Stir in chopped tomatillos, cumin, and oregano.
- Pour in chicken broth and scrape up browned bits.
- Return beef and juices to the pot.
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 1 1/2 to 2 hours until beef is fork-tender.
- Taste and adjust seasoning as needed.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
Simmer low and slow for the most tender beef and best flavor. Adjust heat by adding or reducing peppers.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 38 g |
| Carbohydrates | 10 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sodium | 680 mg |
FAQ About Authentic Mexican Beef Chile Verde
What does chile verde mean?
Chile verde translates to green chili. It refers to both the color and the use of green chiles and tomatillos in the sauce.
Is beef traditional in chile verde?
While pork is common in many regions, beef chile verde is widely enjoyed and considered authentic in many households.
Can I make chile verde ahead of time?
Yes, this dish tastes even better the next day as the flavors continue to develop. It is ideal for meal prep.
How do I thicken chile verde?
The sauce thickens naturally as it simmers. If needed, uncover the pot for the last 20 minutes to reduce the liquid.
Can I make this less spicy?
Absolutely. Remove all seeds from the peppers and use milder green chiles to control the heat.
Final Thoughts
Authentic Mexican Beef Chile Verde is a timeless recipe that brings warmth, comfort, and bold flavor to the table. With simple ingredients and patient cooking, you can create a dish that feels both traditional and deeply satisfying. Whether served for a family dinner or shared at a gathering, this chile verde is sure to become a favorite.