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